Vegetables High in Iron (281st - 300th) (per 100 g edible portion)

• Turnip, Pickle (salted pickles, root with skin)
  
  0.3 mg
• Turnip (root, with skin, boiled)
  
  0.3 mg
• Turnip (root, with skin, raw)
  
  0.3 mg
• Yama-udo (stem, raw)
  
  0.3 mg
• Rhubarb (petiole, boiled)
  
  0.2 mg
• Rhubarb (petiole, raw)
  
  0.2 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.2 mg
• Manchurian wild rice (stem, raw)
  
  0.2 mg
• Chayote (salted pickles)
  
  0.2 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.2 mg
• Carrot, regular (juice, canned)
  
  0.2 mg
• Carrot, regular (root without skin, boiled)
  
  0.2 mg
• Carrot, regular (root without skin, raw)
  
  0.2 mg
• Carrot, regular (root with skin, boiled)
  
  0.2 mg
• Carrot, regular (root with skin, raw)
  
  0.2 mg
• Tomato (fruit, raw)
  
  0.2 mg
• Sweet corn (immature kernels, frozen)
  
  0.2 mg
• Wax gourd (fruit, raw)
  
  0.2 mg
• Japanese silverleaf (petiole, raw)
  
  0.2 mg
• Chicory (spears, raw)
  
  0.2 mg