The amount of Vegetables that contain 25 mg of Iron (81 - 90)

• 

  0.1 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 250
• 

  0.2 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 125
• 

  1.6 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 15.6
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 250
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 250
• 

  0.3 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 83.3
• 

  0.8 mg

  (per 85 g edible portion)

  Ginger (pickles)
  × 31.3
• 

  0.2 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 125
• 

  0.4 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 62.5
• 

  0.4 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 62.5