The amount of Vegetables that contain 4 mg of Iron (101 - 110)

• 

  2 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 2
• 

  0.3 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 13.3
• 

  0.8 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 5
• 

  0.2 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 20
• 

  0.2 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 20
• 

  0.4 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 10
• 

  0.7 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 5.7
• 

  0.7 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 5.7
• 

  1.3 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 3.1
• 

  0.9 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 4.4