Vegetables Low in Iron (141st - 160th) (per 100 g edible portion)

• East Indian lotus root (rhizome, raw)
  
  0.5 mg
• Asparagus (shoots, boiled)
  
  0.6 mg
• Endive (leaves, raw)
  
  0.6 mg
• Snap pea (immature pods, raw)
  
  0.6 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.6 mg
• Cauliflower (inflorescence, raw)
  
  0.6 mg
• Kogomi (spears, raw)
  
  0.6 mg
• Shandong cai (leaves, boiled)
  
  0.6 mg
• Shandong cai (salted pickles)
  
  0.6 mg
• Sweet pepper (fruit, sauted)
  
  0.6 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.6 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.6 mg
• Ta cai (leaves, boiled)
  
  0.6 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.6 mg
• Eggplant Pickle (salted pickles)
  
  0.6 mg
• Nozawana (leaves, raw)
  
  0.6 mg
• Chinese cabbage (kim chee)
  
  0.6 mg
• Ito-mitsuba (leaves, boiled)
  
  0.6 mg
• Mukago (raw)
  
  0.6 mg
• Mung bean sprout (boiled)
  
  0.6 mg