The amount of Fruits that contain 4 mg of Iron
(21 - 30)
0.1 mg
(per 100 g edible portion)
Yuzu (peel, raw)
×
40
0.7 mg
(per 400 g edible portion)
Melon (greenhouse culture, raw)
×
5.7
0.2 mg
(per 83 g edible portion)
Pummelo (candied peel)
×
20
0.1 mg
(per 20 g edible portion)
Blueberry (jam)
×
40
0.5 mg
(per 150 g edible portion)
Grape (fruit juices, reconstituted fruit juice)
×
8
0.5 mg
(per 247 g edible portion)
Pitaya (raw)
×
8
1.2 mg
(per 515 g edible portion)
Papaya (unripe, raw)
×
3.3
0.4 mg
(per 220 g edible portion)
Banana (raw)
×
10
0.1 mg
(per 30 g edible portion)
Pineapple (canned in heavy syrup)
×
40
0.5 mg
(per 150 g edible portion)
Pineapple (fruit juices, reconstituted fruit juice)
×
8
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