Iron Content of Vegetables
(71 - 80)
0.5 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0.5 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
1.7 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
1.5 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0.9 mg
(per 100 g edible portion)
Konegi (leaves, raw)
0.1 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
2.4 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
1.8 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
0.4 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.2 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
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