Iron Content of Foods
(391 - 400)
0.3 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0.4 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.4 mg
(per 30 g edible portion)
Kudzu starch noodles (dried, raw)
1.8 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0.1 mg
(per 10 g edible portion)
Bread crumbs (dry form)
0.3 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
1 mg
(per 72 g edible portion)
Rye bread
0.8 mg
(per 60 g edible portion)
Meat ball (frozen)
0.5 mg
(per 40 g edible portion)
Monaka
0.4 mg
(per 30 g edible portion)
Manju (kuri-manju)
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