Iron Content of Vegetables
(21 - 30)
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
0.4 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
1.8 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.7 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.3 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
0.2 mg
(per 10 g edible portion)
Green pea (boiled)
0.2 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0.4 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
3.1 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
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