The amount of Vegetables that contain 4 mg of Iron (141 - 150)

• 

  0.6 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 6.7
• 

  0.8 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 5
• 

  0.2 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 20
• 

  0.1 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 40
• 

  0.1 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 40
• 

  0.8 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 5
• 

  0.3 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 13.3
• 

  0.3 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 13.3
• 

  2.2 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1.8
• 

  0.5 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 8