The amount of Foods that contain 4 mg of Iron (511 - 520)

• 

  0.3 mg

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, salted pickles)
  × 13.3
• 

  2.4 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 1.7
• 

  1.3 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 3.1
• 

  0.2 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 20
• 

  0.5 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 8
• 

  0.5 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 8
• 

  1.7 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 2.4
• 

  1.5 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 2.7
• 

  0.9 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 4.4
• 

  0.1 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 40