Iron Content of Vegetables
(221 - 230)
0.5 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.4 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0.8 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.5 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
0.5 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
5.4 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
0.5 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.8 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
3.6 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
-
(per 12 g edible portion)
Pickle (sweet type)
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