Vegetables with Iron

 


Iron (mg)
Iron-Rich Vegetables (100 g)

4.0
Drumstick leaves, raw

3.9
Carrot, dehydrated

3.7
Chrysanthemum, garland, cooked, boiled, drained, with salt

3.7
Chrysanthemum, garland, cooked, boiled, drained, without salt

3.6
Borage, cooked, boiled, drained, with salt

3.6
Borage, cooked, boiled, drained, without salt

3.6
Spinach, cooked, boiled, drained, with salt

3.6
Spinach, cooked, boiled, drained, without salt

3.6
Soybeans, green, raw

3.5
Potatoes, mashed, dehydrated, granules with milk, dry form

3.5
Tomato products, canned, sauce, Spanish style

3.5
Mushrooms, Chanterelle, raw

3.4
Jerusalem-artichokes, raw

3.3
Borage, raw

3.2
Potatoes, raw, skin

3.2
Lentils, sprouted, raw

3.2
Pumpkin leaves, cooked, boiled, drained, without salt

3.2
Pumpkin leaves, cooked, boiled, drained, with salt

3.1
Lima beans, immature seeds, raw

3.1
Jute, potherb, cooked, boiled, drained, with salt

3.1
Jute, potherb, cooked, boiled, drained, without salt

3.1
Hearts of palm, canned

3.1
Dandelion greens, raw

3.1
Lentils, sprouted, cooked, stir-fried, without salt

3.1
Lentils, sprouted, cooked, stir-fried, with salt

3.0
Kale, scotch, raw

3.0
Beans, pinto, immature seeds, frozen, unprepared

3.0
Grape leaves, canned

3.0
Tomato products, canned, paste, without salt added

3.0
Tomato products, canned, paste, with salt added

2.9
Seaweed, kelp, raw

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