Iron Content of Vegetables
(241 - 250)
0.4 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
0.3 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.3 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.2 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.3 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.2 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
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