The amount of Potatoes and Starches that contain 3.5 mg of Iron (21 - 30)

• 

  1.5 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 2.3
• 

  0.8 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 4.4
• 

  0.1 mg

  (per 10 g edible portion)

  Potato starch
  × 35
• 

  1 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 3.5
• 

  1.7 mg

  (per 285 g edible portion)

  Yatsugashira (corm, boiled)
  × 2.1
• 

  0.1 mg

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 35
• 

  1.4 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 2.5
• 

  0.7 mg

  (per 120 g edible portion)

  Konjac (block, made from corm)
  × 5
• 

  1.8 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 1.9
• 

  0.3 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 11.7