Vegetables Low in Iron (281st - 300th) (per 100 g edible portion)

• Kyona (leaves, boiled)
  
  2 mg
• Red pepper (fruit, raw)
  
  2 mg
• Spinach (leaves, raw)
  
  2 mg
• Turnip (leaves, raw)
  
  2.1 mg
• Kyona (leaves, raw)
  
  2.1 mg
• Komatsuna (leaves, boiled)
  
  2.1 mg
• Broad bean (immature beans, boiled)
  
  2.1 mg
• Takana, broad leaf mustard (salted pickles)
  
  2.1 mg
• Field horsetail (fertile shoot, raw)
  
  2.1 mg
• Swiss chard (leaves, boiled)
  
  2.1 mg
• Green pea (boiled)
  
  2.2 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  2.2 mg
• Leaf mustard (leaves, raw)
  
  2.2 mg
• Daikon, Japanese radish (leaves, boiled)
  
  2.2 mg
• Red pepper (leaves and fruits, raw)
  
  2.2 mg
• Broad bean (immature beans, raw)
  
  2.3 mg
• Nagasaki-hakusai (leaves, raw)
  
  2.3 mg
• Water pepper sprout (raw)
  
  2.3 mg
• Shepherd's purse (leaves, raw)
  
  2.4 mg
• Head lettuce, butter type (leaves, raw)
  
  2.4 mg