Iron Content of Vegetables
(31 - 40)
3.6 mg
(per 200 g edible portion)
Kyona (leaves, raw)
2.9 mg
(per 140 g edible portion)
Turnip (leaves, raw)
4.5 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0.8 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
4 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
2.8 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.5 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
0.2 mg
(per 12 g edible portion)
Green pea (canned in brine)
0.2 mg
(per 10 g edible portion)
Green pea (frozen)
4.3 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
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