Vegetables High in Iron (301st - 320th) (per 100 g edible portion)

• Onion (bulb, boiled)
  
  0.2 mg
• Onion (bulb, leached in water)
  
  0.2 mg
• Onion (bulb, raw)
  
  0.2 mg
• Bamboo shoot (shinachiku)
  
  0.2 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.2 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.2 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.2 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.2 mg
• Celery (petiole, raw)
  
  0.2 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.2 mg
• Oriental pickling melon (fruit, raw)
  
  0.2 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.2 mg
• Kohlrabi (enlarged stems, raw)
  
  0.2 mg
• Cucumber, Pickle (salted pickles)
  
  0.2 mg
• Cabbage (head, boiled)
  
  0.2 mg
• Turnip (root, without skin, boiled)
  
  0.2 mg
• Turnip (root, without skin, raw)
  
  0.2 mg
• Udo (stem, raw)
  
  0.2 mg
• Japanese butterbur (petiole, boiled)
  
  0.1 mg
• Japanese butterbur (petiole, raw)
  
  0.1 mg