Vegetables High in Iron (261st - 280th) (per 100 g edible portion)

• Carrot, regular (root, frozen)
  
  0.3 mg
• Eggplant (fruit, boiled)
  
  0.3 mg
• Eggplant (fruit, raw)
  
  0.3 mg
• Red chicory (leaves, raw)
  
  0.3 mg
• Tomato, Canned product (juice cocktail)
  
  0.3 mg
• Tomatoes Canned products (juice)
  
  0.3 mg
• Wax gourd (friut, boiled)
  
  0.3 mg
• Red onion (bulb, raw)
  
  0.3 mg
• Bamboo shoot (canned in water)
  
  0.3 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.3 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.3 mg
• Pickle (sweet type)
  
  0.3 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.3 mg
• Cucumber (fruit, raw)
  
  0.3 mg
• Cabbage (head, raw)
  
  0.3 mg
• Kanpyo (boiled)
  
  0.3 mg
• Spaghetti squash (fruit, raw)
  
  0.3 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.3 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.3 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.3 mg