The amount of Vegetables that contain 23 mg of Iron
(211 - 220)
0.8 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
×
28.8
0.5 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
×
46
0.5 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
46
5.4 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
×
4.3
0.5 mg
(per 180 g edible portion)
Red onion (bulb, raw)
×
46
0.8 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
×
28.8
3.6 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
×
6.4
0.9 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
×
25.6
0.4 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
×
57.5
4.3 mg
(per 1700 g edible portion)
Cabbage (head, raw)
×
5.3
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