Iron Content of Vegetables
(231 - 240)
0.9 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.4 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
4.3 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0.1 mg
(per 25 g edible portion)
Kanpyo (boiled)
1.3 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.4 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0.4 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0.4 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0.4 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.4 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
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