Iron Content of Vegetables
(211 - 220)
0.8 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (raw)
0.2 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.4 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.4 mg
(per 140 g edible portion)
Chayote (fruit, raw)
-
(per 12 g edible portion)
Radish (root, raw)
5.7 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
5.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.3 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
-
(per 10 g edible portion)
Carrot, regular (root, frozen)
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