The amount of Vegetables that contain 20 mg of Iron (31 - 40)

• 

  3.6 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 5.6
• 

  2.9 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 6.9
• 

  4.5 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 4.4
• 

  0.8 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 25
• 

  4 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 5
• 

  2.8 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 7.1
• 

  0.5 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 40
• 

  0.2 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 100
• 

  0.2 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 100
• 

  4.3 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 4.7