Iron Content of Vegetables
(81 - 90)
1.3 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.2 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
2.1 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
0.1 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
0.2 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
1.6 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
0.1 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0.1 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0.3 mg
(per 30 g edible portion)
Sugukina (pickles)
0.8 mg
(per 85 g edible portion)
Ginger (pickles)
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