Vegetables Low in Iron (261st - 280th) (per 100 g edible portion)

• Turnip (leaves, boiled)
  
  1.5 mg
• Eggplant Pickle (karashi-zuke)
  
  1.5 mg
• Basil (leaves, raw)
  
  1.5 mg
• Water convolvulus (stems and leaves, raw)
  
  1.5 mg
• Water dropwort (stems and leaves, raw)
  
  1.6 mg
• Nagasaki-hakusai (leaves, boiled)
  
  1.6 mg
• Rocket salad (leaves, raw)
  
  1.6 mg
• Green pea (raw)
  
  1.7 mg
• Perilla (leaves, raw)
  
  1.7 mg
• Garland chrysanthemum (leaves, raw)
  
  1.7 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  1.7 mg
• Takana, broad leaf mustard (leaves, raw)
  
  1.7 mg
• Eggplant Pickle (shiba-zuke)
  
  1.7 mg
• Turnip rape (flower buds and stems, boiled)
  
  1.7 mg
• Spinach (leaves, frozen)
  
  1.7 mg
• Green pea (frozen)
  
  1.8 mg
• Green pea (canned in brine)
  
  1.8 mg
• Leaf mustard (salted pickles)
  
  1.8 mg
• Ne-mitsuba (leaves, raw)
  
  1.8 mg
• Red-tip leaf lettuce (leaves, raw)
  
  1.8 mg