Iron Content of Vegetables
(101 - 110)
0.1 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
-
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
0.5 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.2 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
1.9 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
2 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.3 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.8 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.2 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
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