Iron Content of Vegetables
(11 - 20)
0.3 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
1.2 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
3.8 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0.7 mg
(per 50 g edible portion)
Edamame (raw)
0.4 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
1 mg
(per 80 g edible portion)
Edamame (frozen)
0.5 mg
(per 40 g edible portion)
Edamame (boiled)
2.1 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.1 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.1 mg
(per 5 g edible portion)
Water pepper sprout (raw)
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