Vegetables Low in Iron (1st - 20th) (per 100 g edible portion)

• Water shield (young leaves, bottled in water)
  
  0 mg
• Udo (stem, leached in water)
  
  0.1 mg
• Zuiki (fresh zuiki, raw)
  
  0.1 mg
• Zuiki (fresh zuiki, boiled)
  
  0.1 mg
• Sugukina (root, raw)
  
  0.1 mg
• Japanese silverleaf (petiole, boiled)
  
  0.1 mg
• Japanese butterbur (petiole, raw)
  
  0.1 mg
• Japanese butterbur (petiole, boiled)
  
  0.1 mg
• Udo (stem, raw)
  
  0.2 mg
• Turnip (root, without skin, raw)
  
  0.2 mg
• Turnip (root, without skin, boiled)
  
  0.2 mg
• Cabbage (head, boiled)
  
  0.2 mg
• Cucumber, Pickle (salted pickles)
  
  0.2 mg
• Kohlrabi (enlarged stems, raw)
  
  0.2 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.2 mg
• Oriental pickling melon (fruit, raw)
  
  0.2 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.2 mg
• Celery (petiole, raw)
  
  0.2 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.2 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.2 mg