Iron Content of Vegetables
(271 - 275)
0.2 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0.4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
0.4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
0.2 mg
(per 190 g edible portion)
Udo (stem, leached in water)
0 mg
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
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