Iron Content of Foods
(411 - 420)
0.3 mg
(per 20 g edible portion)
Tsukudani
0.5 mg
(per 41 g edible portion)
Matsutake (raw)
0.5 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.3 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.4 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.4 mg
(per 30 g edible portion)
Kyona (salted pickles)
0.2 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.3 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
0.3 mg
(per 25 g edible portion)
Okara (modern product)
1.3 mg
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
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