The amount of Vegetables that contain 0.5 mg of Iron (21 - 30)

• 

  0.3 mg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 1.7
• 

  1.2 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 0.4
• 

  3.8 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 0.1
• 

  0.7 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 0.7
• 

  0.4 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 1.3
• 

  1 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 0.5
• 

  0.5 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 1
• 

  2.1 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 0.2
• 

  0.1 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 5
• 

  0.1 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 5