Iron Content of Vegetables
(51 - 60)
0.3 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
1.5 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
0.3 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0.4 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.5 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.3 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.4 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.4 mg
(per 30 g edible portion)
Kyona (salted pickles)
0.2 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
1.8 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
<
1
…
6
…
28
>
