The amount of Vegetables that contain 4 mg of Iron (221 - 230)

• 

  0.1 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 40
• 

  1.3 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 3.1
• 

  0.4 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 10
• 

  0.4 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 10
• 

  0.4 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 10
• 

  0.4 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 10
• 

  0.4 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 10
• 

  0.4 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 10
• 

  0.3 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 13.3
• 

  0.1 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 40