Iron Content of Vegetables
(191 - 200)
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
1.7 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
1.4 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
1.5 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.7 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
0.8 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.8 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.4 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
0.1 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
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