Iron Content of Vegetables
(161 - 170)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.5 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0.1 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.6 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.1 mg
(per 15 g edible portion)
Ginger (pickles, sweetened)
0.4 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0.4 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
0.4 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0.1 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
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