The amount of Fruits that contain 21 mg of Iron (21 - 30)

• 

  0.1 mg

  (per 100 g edible portion)

  Yuzu (peel, raw)
  × 210
• 

  0.7 mg

  (per 400 g edible portion)

  Melon (greenhouse culture, raw)
  × 30
• 

  0.2 mg

  (per 83 g edible portion)

  Pummelo (candied peel)
  × 105
• 

  0.1 mg

  (per 20 g edible portion)

  Blueberry (jam)
  × 210
• 

  0.5 mg

  (per 150 g edible portion)

  Grape (fruit juices, reconstituted fruit juice)
  × 42
• 

  0.5 mg

  (per 247 g edible portion)

  Pitaya (raw)
  × 42
• 

  1.2 mg

  (per 515 g edible portion)

  Papaya (unripe, raw)
  × 17.5
• 

  0.4 mg

  (per 220 g edible portion)

  Banana (raw)
  × 52.5
• 

  0.1 mg

  (per 30 g edible portion)

  Pineapple (canned in heavy syrup)
  × 210
• 

  0.5 mg

  (per 150 g edible portion)

  Pineapple (fruit juices, reconstituted fruit juice)
  × 42