The amount of Vegetables that contain 0.27 mg of Iron
(501 - 509)
3.4 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
×
0.08
0.3 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
×
0.9
0.2 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
×
1.4
0.2 mg
(per 190 g edible portion)
Udo (stem, raw)
×
1.4
0.4 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
×
0.7
0.2 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
×
1.4
0.4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
×
0.7
0.4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
×
0.7
0.2 mg
(per 190 g edible portion)
Udo (stem, leached in water)
×
1.4
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