The amount of Vegetables that contain 45 mg of Iron
(161 - 170)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
×
150
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
×
150
1.2 mg
(per 265 g edible portion)
Red cabbage (head, raw)
×
37.5
7.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
×
6
7.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
×
6
4.9 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
×
9.2
3.1 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
×
14.5
0.1 mg
(per 30 g edible portion)
Okra (pods, boiled)
×
450
0.1 mg
(per 30 g edible portion)
Okra (pods, raw)
×
450
0.2 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
×
225
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