Iron Content of Vegetables
(Initial D) (11 - 13)
0.1 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
3.6 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
1.8 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
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