Iron Content of Vegetables
(61 - 70)
-
(per 2 g edible portion)
Perilla (seeds, raw)
0.1 mg
(per 12 g edible portion)
Pickle (sour type)
2.9 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.1 mg
(per 12 g edible portion)
Scallion (pickles, sweetened)
0.1 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
1.5 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
-
(per 4 g edible portion)
Watercress (stems and leaves, raw)
2.4 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
1.3 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
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