The amount of Foods that contain 4 mg of Iron (1121 - 1130)

• 

  0.3 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 13.3
• 

  0.2 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 20
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 20
• 

  0.1 mg

  (per 60 g edible portion)

  Rice cake
  × 40
• 

  0.1 mg

  (per 50 g edible portion)

  Yaki-onigiri
  × 40
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruels (brown rice)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (well-milled rice with embryo)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (under-milled rice)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (half-milled rice)
  × 13.3
• 

  0.2 mg

  (per 120 g edible portion)

  Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  × 20