Potatoes and Starches High in Iron (21st - 40th) (per 100 g edible portion)

• Wheat starch
  
  0.6 mg
• Chinese yam, Ichoimo (tuberous root, raw)
  
  0.6 mg
• Yatsugashira (corm, boiled)
  
  0.6 mg
• Satoimo (corm, frozen)
  
  0.6 mg
• Sweet potatoe (tuberous root, steamed)
  
  0.6 mg
• Konjac (block, made from corm)
  
  0.6 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  0.5 mg
• Satoimo (corm, raw)
  
  0.5 mg
• Konjac (noodles)
  
  0.5 mg
• Kudzu starch noodles (boiled)
  
  0.4 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  0.4 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  0.4 mg
• Potatoe (tuber, boiled)
  
  0.4 mg
• Potatoe (tuber, raw)
  
  0.4 mg
• Satoimo (corm, boiled)
  
  0.4 mg
• Konjac (block, made from fine powder)
  
  0.4 mg
• Corn starch
  
  0.3 mg
• Cassava starch
  
  0.3 mg
• Potatoe (tuber, steamed)
  
  0.3 mg
• Jerusalem-artichoke (tuber, raw)
  
  0.2 mg