Iron Content of Vegetables
(141 - 150)
0.1 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
0.1 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.3 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0.3 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.2 mg
(per 27 g edible portion)
Kogomi (spears, raw)
2 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
5.8 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
-
(per 8 g edible portion)
Snap pea (immature pods, raw)
0.8 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.6 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
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