The amount of Vegetables that contain 4 mg of Iron (111 - 120)

• 

  0.1 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 40
• 

  0.4 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 10
• 

  0.3 mg

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 13.3
• 

  0.4 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 10
• 

  1.5 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 2.7
• 

  1.4 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 2.9
• 

  4.6 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 0.9
• 

  0.2 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 20
• 

  0.1 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 40
• 

  0.1 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 40