Iron Content of Fruits
(51 - 60)
0.3 mg
(per 140 g edible portion)
Peach (canned in heavy syrup, solids)
0.3 mg
(per 150 g edible portion)
Peach (30% fruit juice beverage, nectar)
0.4 mg
(per 400 g edible portion)
Melon (open culture, raw)
0.7 mg
(per 550 g edible portion)
Mango (raw)
0.2 mg
(per 85 g edible portion)
Blueberry (raw)
0.2 mg
(per 150 g edible portion)
Hyuganatsu (segments and albedo, raw)
0.7 mg
(per 520 g edible portion)
Papaya (ripe, raw)
0.3 mg
(per 150 g edible portion)
Pineapple (fruit juices, 10% fruit juice beverage)
1.7 mg
(per 1500 g edible portion)
Pineapple (raw)
0.1 mg
(per 65 g edible portion)
Japanese pear (canned in heavy syrup)
<
1
…
6
…
13
>
