The amount of Foods that contain 5.5 mg of Iron (2021 - 2030)

• 

  0.5 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 11
• 

  5.4 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 1
• 

  0.5 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 11
• 

  0.8 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 6.9
• 

  3.6 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 1.5
• 

  0.9 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 6.1
• 

  0.4 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 13.8
• 

  4.3 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1.3
• 

  0.1 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 55
• 

  1.3 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 4.2