The amount of Vegetables that contain 4 mg of Iron (241 - 250)

• 

  0.4 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 10
• 

  0.4 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 10
• 

  0.4 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 10
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 1.7
• 

  2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 2
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1.7
• 

  2.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.8
• 

  0.2 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 20
• 

  0.9 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 4.4
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 20