Vegetables High in Iron (121st - 140th) (per 100 g edible portion)

• Hyacinth bean (immature pods, raw)
  
  0.8 mg
• Hiroshimana (salted pickles)
  
  0.8 mg
• Hiroshimana (leaves, raw)
  
  0.8 mg
• Hinona (root with tops, raw)
  
  0.8 mg
• Bai cai (leaves, raw)
  
  0.8 mg
• Garlic (bulb, raw)
  
  0.8 mg
• Sweet corn (immature kernels, boiled)
  
  0.8 mg
• Sweet corn (immature kernels, raw)
  
  0.8 mg
• Kale (leaves, raw)
  
  0.8 mg
• Arrowhead (tuber, boiled)
  
  0.8 mg
• Arrowhead (tuber, raw)
  
  0.8 mg
• Sayaendo (immature pods, boiled)
  
  0.8 mg
• Artichoke (flower bud, raw)
  
  0.8 mg
• Bracken (young shoots, raw)
  
  0.7 mg
• Leek (bulb and leaves, raw)
  
  0.7 mg
• Sponge gourd (immature fruit, boiled)
  
  0.7 mg
• Broccoli (inflorescence, boiled)
  
  0.7 mg
• Fukinoto (inflorescence, boiled)
  
  0.7 mg
• Red sweet pepper (fruit, sauted)
  
  0.7 mg
• Green sweet pepper (fruit, sauted)
  
  0.7 mg