The amount of Vegetables that contain 50 mg of Iron
(71 - 80)
1.5 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
×
33.3
0.9 mg
(per 100 g edible portion)
Konegi (leaves, raw)
×
55.6
0.1 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
×
500
2.4 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
×
20.8
1.8 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
×
27.8
0.4 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
×
125
0.2 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
×
250
1.3 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
×
38.5
0.2 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
×
250
2.1 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
×
23.8
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