Vegetables Low in Iron (21st - 40th) (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  0.2 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.2 mg
• Bamboo shoot (shinachiku)
  
  0.2 mg
• Onion (bulb, raw)
  
  0.2 mg
• Onion (bulb, leached in water)
  
  0.2 mg
• Onion (bulb, boiled)
  
  0.2 mg
• Chicory (spears, raw)
  
  0.2 mg
• Japanese silverleaf (petiole, raw)
  
  0.2 mg
• Wax gourd (fruit, raw)
  
  0.2 mg
• Sweet corn (immature kernels, frozen)
  
  0.2 mg
• Tomato (fruit, raw)
  
  0.2 mg
• Carrot, regular (root with skin, raw)
  
  0.2 mg
• Carrot, regular (root with skin, boiled)
  
  0.2 mg
• Carrot, regular (root without skin, raw)
  
  0.2 mg
• Carrot, regular (root without skin, boiled)
  
  0.2 mg
• Carrot, regular (juice, canned)
  
  0.2 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.2 mg
• Chayote (salted pickles)
  
  0.2 mg
• Manchurian wild rice (stem, raw)
  
  0.2 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.2 mg