The amount of Vegetables that contain 21 mg of Iron (151 - 160)

• 

  1 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 21
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 210
• 

  0.5 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 42
• 

  0.1 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 210
• 

  0.6 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 35
• 

  0.1 mg

  (per 15 g edible portion)

  Ginger (pickles, sweetened)
  × 210
• 

  0.4 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 52.5
• 

  0.4 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 52.5
• 

  0.4 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 52.5
• 

  0.1 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 210