Iron Content of Vegetables
(261 - 270)
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
2.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.2 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.2 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
3.4 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0.3 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.2 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
0.2 mg
(per 190 g edible portion)
Udo (stem, raw)
0.4 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
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