Iron Content of Vegetables
(Initial K) (11 - 20)
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.2 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
1 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.2 mg
(per 27 g edible portion)
Kogomi (spears, raw)
3.1 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
3.8 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0.9 mg
(per 100 g edible portion)
Konegi (leaves, raw)
0.3 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.3 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
4 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
<
1
2
3
>
