The amount of Vegetables that contain 23 mg of Iron
(181 - 190)
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
×
230
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
×
230
1.7 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
×
13.5
1.4 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
×
16.4
1.5 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
×
15.3
0.7 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
×
32.9
0.8 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
×
28.8
0.8 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
×
28.8
0.4 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
×
57.5
0.1 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
×
230
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