The amount of Foods that contain 5.5 mg of Iron (2001 - 2010)

• 

  0.2 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 27.5
• 

  0.4 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 13.8
• 

  0.4 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 13.8
• 

  5.7 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 1
• 

  5.9 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.9
• 

  0.3 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 18.3
• 

  0.5 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 11
• 

  0.4 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 13.8
• 

  0.8 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 6.9
• 

  0.5 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 11