Iron Content of Vegetables
(121 - 130)
1.5 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
1.4 mg
(per 215 g edible portion)
Edible burdock (root, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
4.6 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.2 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
0.5 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
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