The amount of Vegetables that contain 4 mg of Iron (81 - 90)

• 

  0.1 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 40
• 

  0.2 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 20
• 

  1.6 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 2.5
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 40
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 40
• 

  0.3 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 13.3
• 

  0.8 mg

  (per 85 g edible portion)

  Ginger (pickles)
  × 5
• 

  0.2 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 20
• 

  0.4 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 10
• 

  0.4 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 10