Pulses Low in Iron (21st - 40th) (per 100 g edible portion)

• Soybean, Canned in water
  
  1.8 mg
• Hishio-miso
  
  1.9 mg
• Kidney bean (whole, dried, boiled)
  
  2 mg
• Soybean, Whole bean (domestic, dried, boiled)
  
  2 mg
• Soybean, Tofu-chikuwa (steamed type)
  
  2 mg
• Pea (whole, dried, boiled)
  
  2.2 mg
• Soybean, Natto (goto-natto)
  
  2.2 mg
• Mung bean (whole, dried, boiled)
  
  2.2 mg
• Kidney bean (uzura-mame)
  
  2.3 mg
• Soybean, Tofu-chikuwa (baked type)
  
  2.3 mg
• Tempeh
  
  2.4 mg
• Pea (uguisu-mame)
  
  2.5 mg
• Cowpea (whole, dried, boiled)
  
  2.6 mg
• Soybean, Nama-age
  
  2.6 mg
• Soybean, Natto (hikiwari-natto)
  
  2.6 mg
• Chickpea (whole, dried, raw)
  
  2.6 mg
• Kidney bean (koshi-an)
  
  2.7 mg
• Broad bean (fuki-mame)
  
  2.7 mg
• Adzuki bean, An, Bean paste (koshi-an)
  
  2.8 mg
• Soybean, Natto (itohiki-natto)
  
  3.3 mg