The amount of Vegetables that contain 21 mg of Iron (231 - 240)

• 

  0.3 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 70
• 

  0.2 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 105
• 

  0.3 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 70
• 

  0.3 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 70
• 

  0.2 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 105
• 

  0.3 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 70
• 

  0.3 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 70
• 

  0.4 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 52.5
• 

  2.5 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 8.4
• 

  0.2 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 105