The amount of Vegetables that contain 4 mg of Iron (161 - 170)

• 

  0.3 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 13.3
• 

  0.3 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 13.3
• 

  1.2 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 3.3
• 

  7.5 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.5
• 

  7.5 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.5
• 

  4.9 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.8
• 

  3.1 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 1.3
• 

  0.1 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 40
• 

  0.1 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 40
• 

  0.2 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 20