Iron Content of Vegetables
(Initial B) (11 - 18)
3.3 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.2 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
2 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
1.5 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0.5 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0.5 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
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