Vegetables Low in Iron (161st - 180th) (per 100 g edible portion)

• Tossa jute (stems and leaves, boiled)
  
  0.6 mg
• Leek (bulb and leaves, boiled)
  
  0.6 mg
• Bracken (young shoots, boiled)
  
  0.6 mg
• Artichoke (flower bud, boiled)
  
  0.7 mg
• Asatsuki (leaves, raw)
  
  0.7 mg
• Asatsuki (leaves, boiled)
  
  0.7 mg
• Asparagus (shoots, raw)
  
  0.7 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.7 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.7 mg
• Osaka-shirona (salted pickles)
  
  0.7 mg
• Cauliflower (inflorescence, boiled)
  
  0.7 mg
• Chrysanthemum (petals, raw)
  
  0.7 mg
• Edible burdock (root, raw)
  
  0.7 mg
• Edible burdock (root, boiled)
  
  0.7 mg
• Shandong cai (leaves, raw)
  
  0.7 mg
• Winged bean (immature pods, raw)
  
  0.7 mg
• Zuiki (dried ziuki, boiled)
  
  0.7 mg
• Ta cai (leaves, raw)
  
  0.7 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0.7 mg
• Qing gin cai (leaves, boiled)
  
  0.7 mg