Vegetables High in Iron (161st - 180th) (per 100 g edible portion)

• Asatsuki (leaves, boiled)
  
  0.7 mg
• Asatsuki (leaves, raw)
  
  0.7 mg
• Artichoke (flower bud, boiled)
  
  0.7 mg
• Bracken (young shoots, boiled)
  
  0.6 mg
• Leek (bulb and leaves, boiled)
  
  0.6 mg
• Tossa jute (stems and leaves, boiled)
  
  0.6 mg
• Mung bean sprout (boiled)
  
  0.6 mg
• Mukago (raw)
  
  0.6 mg
• Ito-mitsuba (leaves, boiled)
  
  0.6 mg
• Chinese cabbage (kim chee)
  
  0.6 mg
• Nozawana (leaves, raw)
  
  0.6 mg
• Eggplant Pickle (salted pickles)
  
  0.6 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.6 mg
• Ta cai (leaves, boiled)
  
  0.6 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.6 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.6 mg
• Sweet pepper (fruit, sauted)
  
  0.6 mg
• Shandong cai (salted pickles)
  
  0.6 mg
• Shandong cai (leaves, boiled)
  
  0.6 mg
• Kogomi (spears, raw)
  
  0.6 mg