The amount of Vegetables that contain 4 mg of Iron (21 - 30)

• 

  0.4 mg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 10
• 

  0.4 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 10
• 

  1.8 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 2.2
• 

  0.7 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 5.7
• 

  0.3 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 13.3
• 

  0.2 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 20
• 

  0.2 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 20
• 

  0.4 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 10
• 

  0.4 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 10
• 

  3.1 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 1.3