The amount of Foods that contain 5.5 mg of Iron (1661 - 1670)

• 

  0.3 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 18.3
• 

  0.3 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 18.3
• 

  2.2 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 2.5
• 

  0.5 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 11
• 

  1 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 5.5
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 55
• 

  0.5 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 11
• 

  0.1 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 55
• 

  0.6 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 9.2
• 

  0.1 mg

  (per 15 g edible portion)

  Ginger (pickles, sweetened)
  × 55