Iron Content of Foods
(Initial K) (21 - 30)
0.5 mg
(per 20 g edible portion)
Kidney bean (koshi-an)
0.5 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0.4 mg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
1.2 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
0.2 mg
(per 25 g edible portion)
Kikurage (boiled)
5.3 mg
(per 15 g edible portion)
Kikurage (dried)
1.4 mg
(per 1780 g edible portion)
King crab (boiled)
3.5 mg
(per 1750 g edible portion)
King crab (canned in brine)
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