Iron Content of Vegetables
(111 - 120)
0.4 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.7 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.7 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
1.3 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.9 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.1 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.4 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0.3 mg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
-
(per 5 g edible portion)
Winged bean (immature pods, raw)
0.4 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
<
1
…
12
…
28
>
