The amount of Vegetables that contain 4 mg of Iron (211 - 220)

• 

  0.8 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 5
• 

  0.5 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 8
• 

  0.5 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 8
• 

  5.4 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.7
• 

  0.5 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 8
• 

  0.8 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 5
• 

  3.6 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 1.1
• 

  0.9 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 4.4
• 

  0.4 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 10
• 

  4.3 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.9