Iron Content of Foods
(441 - 450)
0.1 mg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
0.2 mg
(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
1.8 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
-
(per 2 g edible portion)
Perilla (seeds, raw)
0.1 mg
(per 12 g edible portion)
Pickle (sour type)
2.9 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.1 mg
(per 12 g edible portion)
Chickpea (whole, dried, boiled)
1.8 mg
(per 150 g edible portion)
Soy milk (reconstituted type)
1.8 mg
(per 150 g edible portion)
Soy milk (regular type)
0.3 mg
(per 25 g edible portion)
Okara (traditional product)
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