Iron Content of Foods
(851 - 860)
0.8 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.3 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.3 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
2.2 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.5 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
1 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.5 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0.1 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.6 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
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