Vegetables High in Iron (221st - 240th) (per 100 g edible portion)

• Black gram sprout (boiled)
  
  0.4 mg
• Black gram sprout (raw)
  
  0.4 mg
• Soybean sprout (boiled)
  
  0.4 mg
• Tomapi (fruit, raw)
  
  0.4 mg
• Red sweet pepper (fruit, raw)
  
  0.4 mg
• Green sweet pepper (fruit, raw)
  
  0.4 mg
• Table beet (root, boiled)
  
  0.4 mg
• Table beet (root, raw)
  
  0.4 mg
• Chinese cabbage (salted pickles)
  
  0.4 mg
• Nozawana (salted pickles)
  
  0.4 mg
• Kintoki (root without skin, boiled)
  
  0.4 mg
• Kintoki (root without skin, raw)
  
  0.4 mg
• Kintoki (root with skin, raw)
  
  0.4 mg
• Bitter gourd (fruit, raw)
  
  0.4 mg
• Eggplant Western type (fruit, fried)
  
  0.4 mg
• Eggplant Western type (fruit, raw)
  
  0.4 mg
• Tomato, Canned product (whole)
  
  0.4 mg
• Cherry tomato (fruit, raw)
  
  0.4 mg
• Young sweet corn (young ear, raw)
  
  0.4 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.4 mg