The amount of Vegetables that contain 4 mg of Iron (1 - 10)

• 

  3.3 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 1.2
• 

  0.6 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 6.7
• 

  1 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 4
• 

  3.6 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 1.1
• 

  1.7 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 2.4
• 

  0.2 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 20
• 

  2.2 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 1.8
• 

  5.2 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 0.8
• 

  0.5 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 8
• 

  0.7 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 5.7