Vegetables High in Iron (201st - 220th) (per 100 g edible portion)

• Zucchini (fruit, raw)
  
  0.5 mg
• Ginger (pickles, sweetened)
  
  0.5 mg
• Ginger (rhizome, raw)
  
  0.5 mg
• Yard bean (immature pods, boiled)
  
  0.5 mg
• Yard bean (immature pods, raw)
  
  0.5 mg
• Sweet pepper (fruit, raw)
  
  0.5 mg
• Qin cai (stems and leaves, boiled)
  
  0.5 mg
• Qin cai (stems and leaves, raw)
  
  0.5 mg
• Red cabbage (head, raw)
  
  0.5 mg
• Chrysanthemum (petals, boiled)
  
  0.5 mg
• Pumpkin, Western (fruit, frozen)
  
  0.5 mg
• Pumpkin, Western (fruit, boiled)
  
  0.5 mg
• Pumpkin, Western (fruit, raw)
  
  0.5 mg
• Pumpkin, Japan (fruit, raw)
  
  0.5 mg
• Okra (pods, boiled)
  
  0.5 mg
• Okra (pods, raw)
  
  0.5 mg
• Ashitaba (stems and leaves, boiled)
  
  0.5 mg
• Turfed stone leek (leaves, boiled)
  
  0.4 mg
• Turfed stone leek (leaves, raw)
  
  0.4 mg
• East Indian lotus root (rhizome, boiled)
  
  0.4 mg