Iron Content of Vegetables
(Initial T) (11 - 20)
0.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.2 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.2 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
1.5 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
2.9 mg
(per 140 g edible portion)
Turnip (leaves, raw)
0.4 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.4 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
0.3 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.2 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
<
1
2
3
>
