Iron Content of Vegetables
(181 - 190)
0.2 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.2 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
0.8 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
0.2 mg
(per 50 g edible portion)
Black gram sprout (boiled)
0.2 mg
(per 50 g edible portion)
Black gram sprout (raw)
0.2 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.4 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.1 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
1.1 mg
(per 280 g edible portion)
Table beet (root, boiled)
1 mg
(per 280 g edible portion)
Table beet (root, raw)
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