The amount of Vegetables that contain 21 mg of Iron (121 - 130)

• 

  0.5 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 42
• 

  0.2 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 105
• 

  0.2 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 105
• 

  0.4 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 52.5
• 

  0.2 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 105
• 

  2.5 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 8.4
• 

  0.2 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 105
• 

  0.3 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 70
• 

  0.2 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 105
• 

  0.1 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 210