The amount of Vegetables that contain 21 mg of Iron (51 - 60)

• 

  1.5 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 14
• 

  0.3 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 70
• 

  0.4 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 52.5
• 

  0.5 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 42
• 

  0.3 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 70
• 

  0.4 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 52.5
• 

  0.4 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 52.5
• 

  0.2 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 105
• 

  1.8 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 11.7
• 

  0.1 mg

  (per 12 g edible portion)

  Pickle (sour type)
  × 210