The amount of Vegetables that contain 4 mg of Iron (201 - 210)

• 

  0.8 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 5
• 

  0.1 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 40
• 

  0.2 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 20
• 

  0.4 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 10
• 

  0.4 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 10
• 

  5.7 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.7
• 

  5.9 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.7
• 

  0.3 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 13.3
• 

  0.5 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 8
• 

  0.4 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 10