The amount of Fruits that contain 21 mg of Iron (41 - 50)

• 

  0.2 mg

  (per 70 g edible portion)

  Apricot (raw)
  × 105
• 

  0.1 mg

  (per 120 g edible portion)

  Akebia (flesh, raw)
  × 210
• 

  0.2 mg

  (per 120 g edible portion)

  Lemon (whole, raw)
  × 105
• 

  0.2 mg

  (per 110 g edible portion)

  Apple (canned in heavy syrup)
  × 105
• 

  0.1 mg

  (per 120 g edible portion)

  Lime (juice, fresh)
  × 210
• 

  0.8 mg

  (per 480 g edible portion)

  Nectarine (raw)
  × 26.3
• 

  0.3 mg

  (per 140 g edible portion)

  Peach (canned in heavy syrup, solids)
  × 70
• 

  0.3 mg

  (per 150 g edible portion)

  Peach (30% fruit juice beverage, nectar)
  × 70
• 

  0.4 mg

  (per 400 g edible portion)

  Melon (open culture, raw)
  × 52.5
• 

  0.7 mg

  (per 550 g edible portion)

  Mango (raw)
  × 30