Iron Content of Foods
(Initial K) (61 - 65)
1 mg
(per 140 g edible portion)
Kushi-dango (adzuki bean paste)
0.5 mg
(per 130 g edible portion)
Kushi-dango (soy sauce)
4 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
3.6 mg
(per 200 g edible portion)
Kyona (leaves, raw)
0.4 mg
(per 30 g edible portion)
Kyona (salted pickles)
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