Iron Content of Vegetables
(131 - 140)
0.4 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.2 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
2.5 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.3 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
-
(per 10 g edible portion)
Mukago (raw)
0.2 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0.1 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.6 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
0.3 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
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