Iron Content of Vegetables
(Initial G) (1 - 10)
1.8 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
2.5 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.4 mg
(per 55 g edible portion)
Garlic (bulb, raw)
0.8 mg
(per 85 g edible portion)
Ginger (pickles)
0.1 mg
(per 15 g edible portion)
Ginger (pickles, sweetened)
0.4 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
2.7 mg
(per 805 g edible portion)
Green ball (head, raw)
0.2 mg
(per 10 g edible portion)
Green pea (boiled)
0.2 mg
(per 12 g edible portion)
Green pea (canned in brine)
0.2 mg
(per 10 g edible portion)
Green pea (frozen)
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