Iron Content of Vegetables
(Initial R) (1 - 10)
-
(per 12 g edible portion)
Radish (root, raw)
1.3 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
1.6 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
2.8 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
1.2 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0.8 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.5 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.2 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
0.8 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
0.4 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
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