The amount of Vegetables that contain 21 mg of Iron (61 - 70)

• 

  2.9 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 7.2
• 

  0.1 mg

  (per 12 g edible portion)

  Scallion (pickles, sweetened)
  × 210
• 

  0.1 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 210
• 

  1.5 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 14
• 

  2.4 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 8.8
• 

  1.3 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 16.2
• 

  0.2 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 105
• 

  0.5 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 42
• 

  0.5 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 42
• 

  1.7 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 12.4