The amount of Vegetables that contain 4 mg of Iron (71 - 80)

• 

  1.5 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 2.7
• 

  0.9 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 4.4
• 

  0.1 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 40
• 

  2.4 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 1.7
• 

  1.8 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 2.2
• 

  0.4 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 10
• 

  0.2 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 20
• 

  1.3 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 3.1
• 

  0.2 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 20
• 

  2.1 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 1.9