The amount of Vegetables that contain 18 mg of Iron
(211 - 220)
0.8 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
×
22.5
0.5 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
×
36
0.5 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
36
5.4 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
×
3.3
0.5 mg
(per 180 g edible portion)
Red onion (bulb, raw)
×
36
0.8 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
×
22.5
3.6 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
×
5
0.9 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
×
20
0.4 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
×
45
4.3 mg
(per 1700 g edible portion)
Cabbage (head, raw)
×
4.2
<
1
…
22
…
26
>