Iron Content of Fruits
(21 - 30)
0.3 mg
(per 64 g edible portion)
Satsuma mandarin (canned in light syrup, solids)
0.1 mg
(per 20 g edible portion)
Strawberry (jam, lightly sweetened)
0.1 mg
(per 100 g edible portion)
Yuzu (peel, raw)
0.7 mg
(per 400 g edible portion)
Melon (greenhouse culture, raw)
0.2 mg
(per 83 g edible portion)
Pummelo (candied peel)
0.1 mg
(per 20 g edible portion)
Blueberry (jam)
0.5 mg
(per 150 g edible portion)
Grape (fruit juices, reconstituted fruit juice)
0.5 mg
(per 247 g edible portion)
Pitaya (raw)
1.2 mg
(per 515 g edible portion)
Papaya (unripe, raw)
0.4 mg
(per 220 g edible portion)
Banana (raw)
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