Vegetables High in Iron (61st - 80th) (per 100 g edible portion)

• Nagasaki-hakusai (leaves, boiled)
  
  1.6 mg
• Water dropwort (stems and leaves, raw)
  
  1.6 mg
• Water convolvulus (stems and leaves, raw)
  
  1.5 mg
• Basil (leaves, raw)
  
  1.5 mg
• Eggplant Pickle (karashi-zuke)
  
  1.5 mg
• Turnip (leaves, boiled)
  
  1.5 mg
• Eggplant Pickle (koji-zuke)
  
  1.4 mg
• Ha-daikon (leaves, raw)
  
  1.4 mg
• Gyoja-ninniku (leaves, raw)
  
  1.4 mg
• Yamagobo (miso-zuke)
  
  1.3 mg
• Fukinoto (inflorescence, raw)
  
  1.3 mg
• Taisai, Chinese mustard (salted pickles)
  
  1.3 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  1.3 mg
• Water dropwort (stems and leaves, boiled)
  
  1.3 mg
• Kyona (salted pickles)
  
  1.3 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  1.3 mg
• Saltwort (stems and leaves, raw)
  
  1.3 mg
• Ne-mitsuba (leaves, boiled)
  
  1.2 mg
• Garland chrysanthemum (leaves, boiled)
  
  1.2 mg
• Perilla (seeds, raw)
  
  1.2 mg