Vegetables High in Iron (181st - 200th) (per 100 g edible portion)

• Cauliflower (inflorescence, raw)
  
  0.6 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.6 mg
• Snap pea (immature pods, raw)
  
  0.6 mg
• Endive (leaves, raw)
  
  0.6 mg
• Asparagus (shoots, boiled)
  
  0.6 mg
• East Indian lotus root (rhizome, raw)
  
  0.5 mg
• Cos lettuce (leaves, raw)
  
  0.5 mg
• Scallion (bulb, raw)
  
  0.5 mg
• Soybean sprout (raw)
  
  0.5 mg
• Alfalfa sprout (raw)
  
  0.5 mg
• Myoga (spike, raw)
  
  0.5 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.5 mg
• Kuki-ninniku (scape, boiled)
  
  0.5 mg
• Kuki-ninniku (scape, raw)
  
  0.5 mg
• Kintoki (root with skin, boiled)
  
  0.5 mg
• Hana-nira (scape and flower bud, raw)
  
  0.5 mg
• Bitter gourd (fruit, sauted)
  
  0.5 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.5 mg
• Malabar nightshade (stems and leaves, raw)
  
  0.5 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.5 mg