The amount of Foods that contain 4 mg of Iron
(1111 - 1120)
0.4 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
×
10
0.4 mg
(per 200 g edible portion)
Onion (bulb, raw)
×
10
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
1.7
2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
2
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
1.7
2.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
1.8
0.2 mg
(per 120 g edible portion)
Celery (petiole, raw)
×
20
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
4.4
0.2 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
×
20
3.4 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
×
1.2
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