Vegetables High in Iron (21st - 40th) (per 100 g edible portion)

• Edamame (raw)
  
  2.7 mg
• Red garlic (bulb and leaves, raw)
  
  2.6 mg
• Sugukina (leaves, raw)
  
  2.6 mg
• Turnip, Pickle (salted pickles, leaves)
  
  2.6 mg
• Edamame (frozen)
  
  2.5 mg
• Edamame (boiled)
  
  2.5 mg
• Head lettuce, butter type (leaves, raw)
  
  2.4 mg
• Shepherd's purse (leaves, raw)
  
  2.4 mg
• Water pepper sprout (raw)
  
  2.3 mg
• Nagasaki-hakusai (leaves, raw)
  
  2.3 mg
• Broad bean (immature beans, raw)
  
  2.3 mg
• Red pepper (leaves and fruits, raw)
  
  2.2 mg
• Daikon, Japanese radish (leaves, boiled)
  
  2.2 mg
• Leaf mustard (leaves, raw)
  
  2.2 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  2.2 mg
• Green pea (boiled)
  
  2.2 mg
• Swiss chard (leaves, boiled)
  
  2.1 mg
• Field horsetail (fertile shoot, raw)
  
  2.1 mg
• Takana, broad leaf mustard (salted pickles)
  
  2.1 mg
• Broad bean (immature beans, boiled)
  
  2.1 mg