Iron Content of Vegetables
(Initial H)
0.4 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.2 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0.5 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
2.1 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.8 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.1 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
1.5 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
2.4 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
1.7 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
