The amount of Vegetables that contain 23 mg of Iron
(221 - 230)
0.1 mg
(per 25 g edible portion)
Kanpyo (boiled)
×
230
1.3 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
×
17.7
0.4 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
×
57.5
0.4 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
×
57.5
0.4 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
×
57.5
0.4 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
×
57.5
0.4 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
×
57.5
0.4 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
×
57.5
0.3 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
×
76.7
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
×
230
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