Iron Content of Foods
(Initial K) (31 - 40)
1.6 mg
(per 1750 g edible portion)
King crab (raw)
2.2 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1.5 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
1.7 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
1.4 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
0.8 mg
(per 80 g edible portion)
Kintsuba
0.4 mg
(per 25 g edible portion)
Kinzanji-miso
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.2 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
1 mg
(per 10 g edible portion)
Kiriboshi-daikon
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