Iron Content of Vegetables
(171 - 180)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
1.2 mg
(per 265 g edible portion)
Red cabbage (head, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
7.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
7.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
4.9 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
3.1 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0.1 mg
(per 30 g edible portion)
Okra (pods, boiled)
0.1 mg
(per 30 g edible portion)
Okra (pods, raw)
0.2 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
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