Iron Content of Potatoes and Starches
(21 - 30)
0.2 mg
(per 45 g edible portion)
Konjac (noodles)
0.1 mg
(per 30 g edible portion)
Kudzu starch noodles (boiled)
3.8 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
3.4 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
0.2 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
0.5 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
0.2 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
1 mg
(per 250 g edible portion)
Konjac (block, made from fine powder)
-
(per 10 g edible portion)
Corn starch
-
(per 10 g edible portion)
Cassava starch
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