Iron Content of Foods
(51 - 60)
0.4 mg
(per 5 g edible portion)
Kizami-konbu
0.2 mg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
0.3 mg
(per 4 g edible portion)
Yuba (dried type)
1.7 mg
(per 25 g edible portion)
Parsley (leaves, raw)
1.1 mg
(per 15 g edible portion)
Broad bean (oil-roasted and salted)
0.7 mg
(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
0.1 mg
(per 2 g edible portion)
Pepper (white, ground)
7.2 mg
(per 100 g edible portion)
Hard clam (tsukudani)
0.4 mg
(per 5 g edible portion)
Cinnamon (ground)
0.4 mg
(per 6 g edible portion)
Mume, Japanese apricot (umebishio)
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