Iron Content of Vegetables
(41 - 50)
3.1 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
0.2 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
3.1 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.3 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
2.5 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
-
(per 1 g edible portion)
Perilla (leaves, raw)
0.1 mg
(per 5 g edible portion)
Green pea (raw)
0.2 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
0.4 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.1 mg
(per 10 g edible portion)
Basil (leaves, raw)
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