Foods High in Iron (1101st - 1120th) (per 100 g edible portion)

• Japanese chestnut (kanroni)
  
  0.6 mg
• Potato starch
  
  0.6 mg
• Wheat starch
  
  0.6 mg
• Chinese yam, Ichoimo (tuberous root, raw)
  
  0.6 mg
• Yatsugashira (corm, boiled)
  
  0.6 mg
• Satoimo (corm, frozen)
  
  0.6 mg
• Sweet potatoe (tuberous root, steamed)
  
  0.6 mg
• Konjac (block, made from corm)
  
  0.6 mg
• Corn (corn flour)
  
  0.6 mg
• Rice, Cooked upland rice (brown rice)
  
  0.6 mg
• Rice, Cooked paddy rice (brown rice)
  
  0.6 mg
• Shao mai pastry
  
  0.6 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0.6 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  0.6 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.6 mg
• Udon (dry form, raw)
  
  0.6 mg
• Croissants
  
  0.6 mg
• White table bread
  
  0.6 mg
• Premixed flour (for tenpura)
  
  0.6 mg
• Wheat flour (medium flour, first grade)
  
  0.6 mg