Foods High in Iron (1581st - 1600th) (per 100 g edible portion)

• Mume, Japanese apricot (20% fruit juice beverage)
  
  0.2 mg
• Iyokan (juice sacs)
  
  0.2 mg
• Strawberry (jam, heavily sweetened)
  
  0.2 mg
• Apricot (jam, heavily sweetened)
  
  0.2 mg
• Apricot (canned in heavy syrup)
  
  0.2 mg
• Rhubarb (petiole, boiled)
  
  0.2 mg
• Rhubarb (petiole, raw)
  
  0.2 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.2 mg
• Manchurian wild rice (stem, raw)
  
  0.2 mg
• Chayote (salted pickles)
  
  0.2 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.2 mg
• Carrot, regular (juice, canned)
  
  0.2 mg
• Carrot, regular (root without skin, boiled)
  
  0.2 mg
• Carrot, regular (root without skin, raw)
  
  0.2 mg
• Carrot, regular (root with skin, boiled)
  
  0.2 mg
• Carrot, regular (root with skin, raw)
  
  0.2 mg
• Tomato (fruit, raw)
  
  0.2 mg
• Sweet corn (immature kernels, frozen)
  
  0.2 mg
• Wax gourd (fruit, raw)
  
  0.2 mg
• Japanese silverleaf (petiole, raw)
  
  0.2 mg