Iron Content of Vegetables
(251 - 260)
0.4 mg
(per 220 g edible portion)
Tomato (fruit, raw)
-
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
2.5 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
0.4 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0.4 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0.4 mg
(per 200 g edible portion)
Onion (bulb, raw)
-
(per 5 g edible portion)
Bamboo shoot (shinachiku)
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
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