Vegetables High in Iron (141st - 160th) (per 100 g edible portion)

• Nozawana (pickles, seasoned)
  
  0.7 mg
• Ha-negi (leaves, raw)
  
  0.7 mg
• Ki-nira (leaves, raw)
  
  0.7 mg
• Chinese chive (leaves, boiled)
  
  0.7 mg
• Chinese chive (leaves, raw)
  
  0.7 mg
• Rape (stems and leaves, boiled)
  
  0.7 mg
• Qing gin cai (leaves, boiled)
  
  0.7 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0.7 mg
• Ta cai (leaves, raw)
  
  0.7 mg
• Zuiki (dried ziuki, boiled)
  
  0.7 mg
• Winged bean (immature pods, raw)
  
  0.7 mg
• Shandong cai (leaves, raw)
  
  0.7 mg
• Edible burdock (root, boiled)
  
  0.7 mg
• Edible burdock (root, raw)
  
  0.7 mg
• Chrysanthemum (petals, raw)
  
  0.7 mg
• Cauliflower (inflorescence, boiled)
  
  0.7 mg
• Osaka-shirona (salted pickles)
  
  0.7 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.7 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.7 mg
• Asparagus (shoots, raw)
  
  0.7 mg