The amount of Vegetables that contain 4 mg of Iron (171 - 180)

• 

  0.2 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 20
• 

  0.2 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 20
• 

  0.8 mg

  (per 205 g edible portion)

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

  0.2 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 20
• 

  0.2 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 20
• 

  0.2 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 20
• 

  0.4 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 10
• 

  0.1 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 40
• 

  1.1 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 3.6
• 

  1 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 4