The amount of Vegetables that contain 21 mg of Iron (91 - 100)

• 

  2.4 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 8.8
• 

  1.5 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 14
• 

  0.4 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 52.5
• 

  1.3 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 16.2
• 

  1 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 21
• 

  0.2 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 105
• 

  0.1 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 210
• 

  0.5 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 42
• 

  0.2 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 105
• 

  1.9 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 11.1