The amount of Vegetables that contain 21 mg of Iron (181 - 190)

• 

  0.1 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 210
• 

  0.1 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 210
• 

  1.7 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 12.4
• 

  1.4 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 15
• 

  1.5 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 14
• 

  0.7 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 30
• 

  0.8 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 26.3
• 

  0.8 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 26.3
• 

  0.4 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 52.5
• 

  0.1 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 210