The amount of Foods that contain 4 mg of Iron (411 - 420)

• 

  0.5 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 8
• 

  0.3 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 13.3
• 

  0.4 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 10
• 

  0.4 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 10
• 

  0.2 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 20
• 

  0.3 mg

  (per 20 g edible portion)

  Macadamia nut (roasted and salted)
  × 13.3
• 

  0.3 mg

  (per 25 g edible portion)

  Okara (modern product)
  × 13.3
• 

  1.3 mg

  (per 100 g edible portion)

  Adzuki bean (boiled, canned in syrup)
  × 3.1
• 

  0.1 mg

  (per 10 g edible portion)

  Corn (cultivar, cuzco, oil-roasted and salted)
  × 40
• 

  0.3 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (under-milled rice, raw)
  × 13.3