Vegetables Low in Iron (41st - 60th) (per 100 g edible portion)

• Rhubarb (petiole, raw)
  
  0.2 mg
• Rhubarb (petiole, boiled)
  
  0.2 mg
• Yama-udo (stem, raw)
  
  0.3 mg
• Turnip (root, with skin, raw)
  
  0.3 mg
• Turnip (root, with skin, boiled)
  
  0.3 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.3 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.3 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.3 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.3 mg
• Spaghetti squash (fruit, raw)
  
  0.3 mg
• Kanpyo (boiled)
  
  0.3 mg
• Cabbage (head, raw)
  
  0.3 mg
• Cucumber (fruit, raw)
  
  0.3 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.3 mg
• Pickle (sweet type)
  
  0.3 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.3 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.3 mg
• Bamboo shoot (canned in water)
  
  0.3 mg
• Red onion (bulb, raw)
  
  0.3 mg
• Wax gourd (friut, boiled)
  
  0.3 mg