Iron Content of Vegetables
(Initial D) (1 - 10)
1.8 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
2.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
2.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
0.2 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
0.3 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.1 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
0.3 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
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