Iron Content of Vegetables
(91 - 100)
-
(per 5 g edible portion)
Sayaendo (immature pods, raw)
0.2 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0.4 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
0.4 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
2.4 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
1.5 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0.4 mg
(per 55 g edible portion)
Garlic (bulb, raw)
1.3 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
1 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
0.2 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
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