The amount of Vegetables that contain 21 mg of Iron (251 - 259)

• 

  3.4 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 6.2
• 

  0.3 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 70
• 

  0.2 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 105
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 105
• 

  0.4 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 52.5
• 

  0.2 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 105
• 

  0.4 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 52.5
• 

  0.4 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 52.5
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 105