The amount of Vegetables that contain 4 mg of Iron (41 - 50)

• 

  3.1 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 1.3
• 

  0.2 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 20
• 

  3.1 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 1.3
• 

  0.3 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 13.3
• 

  2.5 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 1.6
• 

  0.1 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 40
• 

  0.2 mg

  (per 10 g edible portion)

  Rocket salad (leaves, raw)
  × 20
• 

  0.4 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 10
• 

  0.1 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 40
• 

  0.3 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 13.3