Foods High in Iron (1001st - 1020th) (per 100 g edible portion)

• Winged bean (immature pods, raw)
  
  0.7 mg
• Shandong cai (leaves, raw)
  
  0.7 mg
• Edible burdock (root, boiled)
  
  0.7 mg
• Edible burdock (root, raw)
  
  0.7 mg
• Chrysanthemum (petals, raw)
  
  0.7 mg
• Cauliflower (inflorescence, boiled)
  
  0.7 mg
• Osaka-shirona (salted pickles)
  
  0.7 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.7 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.7 mg
• Asparagus (shoots, raw)
  
  0.7 mg
• Asatsuki (leaves, boiled)
  
  0.7 mg
• Asatsuki (leaves, raw)
  
  0.7 mg
• Artichoke (flower bud, boiled)
  
  0.7 mg
• Japanese chestnut (boiled)
  
  0.7 mg
• Soybean, Tofu (yushi-dofu)
  
  0.7 mg
• Soybean, Tofu (soft-tofu)
  
  0.7 mg
• Candy sugar molasse
  
  0.7 mg
• Wasanbonto
  
  0.7 mg
• White yam (tuberous root, raw)
  
  0.7 mg
• Yatsugashira (corm, raw)
  
  0.7 mg