Mushrooms Low in Iron (21st - 36th) (per 100 g edible portion)

• Oyster mushroom (boiled)
  
  0.7 mg
• Winter mushroom (bottled in seasoning)
  
  0.8 mg
• Tamogitake (raw)
  
  0.8 mg
• Nameko (canned in brine)
  
  0.8 mg
• Common mushroom (canned in brine, solids)
  
  0.8 mg
• Winter mushroom (boiled)
  
  1 mg
• Winter mushroom (raw)
  
  1.1 mg
• Honshimeji (raw)
  
  1.1 mg
• Matsutake (raw)
  
  1.3 mg
• Arage-kikurage (boiled)
  
  1.7 mg
• Shiitake, Hoshi-shiitake (dried)
  
  1.7 mg
• Maitake (dried)
  
  2.6 mg
• Matsutake (canned in water)
  
  3.3 mg
• Shiro-kikurage (dried)
  
  4.4 mg
• Arage-kikurage (dried)
  
  10.4 mg
• Kikurage (dried)
  
  35.2 mg