Vegetables High in Iron (per 100 g edible portion)

• Bracken (young shoots, dried, raw)
  
  11 mg
• Chrysanthemum (kikunori)
  
  11 mg
• Kiriboshi-daikon
  
  9.7 mg
• Zuiki (dried zuiki, raw)
  
  9 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  7.7 mg
• Parsley (leaves, raw)
  
  7.5 mg
• Red pepper (fruit, dried)
  
  6.8 mg
• Mugwort (leaves, raw)
  
  4.3 mg
• Yomena (leaves, raw)
  
  3.7 mg
• Swiss chard (leaves, raw)
  
  3.6 mg
• Tsumamina (leaves, raw)
  
  3.3 mg
• Daikon, Japanese radish (leaves, raw)
  
  3.1 mg
• Mugwort (leaves, boiled)
  
  3 mg
• New Zealand spinach (stems and leaves, raw)
  
  3 mg
• Turnip rape (flower buds and stems, raw)
  
  2.9 mg
• Zha cai (pickles)
  
  2.9 mg
• Kanpyo (raw)
  
  2.9 mg
• Summer cypress seed (seeds, boiled)
  
  2.8 mg
• Red pepper (leaves and fruits, sauteed)
  
  2.8 mg
• Komatsuna (leaves, raw)
  
  2.8 mg