Iron Content of Foods
(261 - 270)
0.2 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0.4 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
3.1 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
3.6 mg
(per 200 g edible portion)
Kyona (leaves, raw)
2.9 mg
(per 140 g edible portion)
Turnip (leaves, raw)
0.7 mg
(per 33 g edible portion)
Sweet potatoe (mushikiriboshi)
0.4 mg
(per 18 g edible portion)
Konjac (fine powder)
0.4 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
0.3 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
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