Vegetables Low in Iron (61st - 80th) (per 100 g edible portion)

• Tomatoes Canned products (juice)
  
  0.3 mg
• Tomato, Canned product (juice cocktail)
  
  0.3 mg
• Red chicory (leaves, raw)
  
  0.3 mg
• Eggplant (fruit, raw)
  
  0.3 mg
• Eggplant (fruit, boiled)
  
  0.3 mg
• Carrot, regular (root, frozen)
  
  0.3 mg
• Mini-kyarotto (root, raw)
  
  0.3 mg
• Chinese cabbage (head, raw)
  
  0.3 mg
• Chinese cabbage (head, boiled)
  
  0.3 mg
• Radish (root, raw)
  
  0.3 mg
• Chayote (fruit, raw)
  
  0.3 mg
• Yellow sweet pepper (fruit, raw)
  
  0.3 mg
• Sponge gourd (immature fruit, raw)
  
  0.3 mg
• Kiri-mitsuba (leaves, raw)
  
  0.3 mg
• Myoga-take (stems and leaves, raw)
  
  0.3 mg
• Mung bean sprout (raw)
  
  0.3 mg
• Head lettuce, crisp type (head, raw)
  
  0.3 mg
• Green ball (head, raw)
  
  0.4 mg
• Ha-shoga (rhizome, raw)
  
  0.4 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0.4 mg