Iron Content of Potatoes and Starches
(11 - 20)
1.5 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
0.8 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
0.1 mg
(per 10 g edible portion)
Potato starch
1 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
1.7 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
0.1 mg
(per 20 g edible portion)
Satoimo (corm, frozen)
1.4 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
0.7 mg
(per 120 g edible portion)
Konjac (block, made from corm)
1.8 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
0.3 mg
(per 75 g edible portion)
Satoimo (corm, raw)
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