Vegetables Low in Iron (201st - 220th) (per 100 g edible portion)

• Garlic (bulb, raw)
  
  0.8 mg
• Bai cai (leaves, raw)
  
  0.8 mg
• Hinona (root with tops, raw)
  
  0.8 mg
• Hiroshimana (leaves, raw)
  
  0.8 mg
• Hiroshimana (salted pickles)
  
  0.8 mg
• Hyacinth bean (immature pods, raw)
  
  0.8 mg
• Esharotto (bulb, raw)
  
  0.8 mg
• Wasabi (rhizome, raw)
  
  0.8 mg
• Asparagus (canned in brine)
  
  0.9 mg
• Sayaendo (immature pods, raw)
  
  0.9 mg
• Saltwort (stems and leaves, boiled)
  
  0.9 mg
• Ginger (pickles)
  
  0.9 mg
• Sugukina (pickles)
  
  0.9 mg
• Japanese angelica-tree (spears, raw)
  
  0.9 mg
• Japanese angelica-tree (spears, boiled)
  
  0.9 mg
• Rape (stems and leaves, raw)
  
  0.9 mg
• Ha-ninjin (leaves, raw)
  
  0.9 mg
• Hinona (pickles, sweetened)
  
  0.9 mg
• Spinach (leaves, boiled)
  
  0.9 mg
• Ito-mitsuba (leaves, raw)
  
  0.9 mg