The amount of Vegetables that contain 4 mg of Iron (131 - 140)

• 

  0.6 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 6.7
• 

  0.3 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 13.3
• 

  0.1 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 40
• 

  0.1 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 40
• 

  0.3 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 13.3
• 

  0.3 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 13.3
• 

  0.2 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 20
• 

  2 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 2
• 

  5.8 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 0.7
• 

  0.8 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 5