The amount of Vegetables that contain 6.9 mg of Iron
(41 - 50)
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
×
17.3
0.4 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
×
17.3
1.8 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
×
3.8
0.7 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
×
9.9
0.3 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
×
23
0.2 mg
(per 10 g edible portion)
Green pea (boiled)
×
34.5
0.2 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
×
34.5
0.4 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
×
17.3
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
×
17.3
3.1 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
×
2.2
<
1
2
3
…
26
>