Vegetables Low in Iron (221st - 240th) (per 100 g edible portion)

• Lily bulb (bulb, boiled)
  
  0.9 mg
• Peanut (immature beans, raw)
  
  0.9 mg
• Peanut (immature beans, boiled)
  
  0.9 mg
• Wasabi (wasabi-zuke)
  
  0.9 mg
• Ashitaba (stems and leaves, raw)
  
  1 mg
• Domiao (stems and leaves, raw)
  
  1 mg
• Osaka-shirona (leaves, boiled)
  
  1 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  1 mg
• Konegi (leaves, raw)
  
  1 mg
• Broccoli (inflorescence, raw)
  
  1 mg
• Horseradish (rhizome, raw)
  
  1 mg
• Mizukakena (leaves, raw)
  
  1 mg
• Mizukakena (salted pickles)
  
  1 mg
• Brussels sprout (head, raw)
  
  1 mg
• Brussels sprout (head, boiled)
  
  1 mg
• Tossa jute (stems and leaves, raw)
  
  1 mg
• Lily bulb (bulb, raw)
  
  1 mg
• Water convolvulus (stems and leaves, boiled)
  
  1 mg
• Leaf lettuce (leaves, raw)
  
  1 mg
• Watercress (stems and leaves, raw)
  
  1.1 mg