NutriDB

🩸 Vegetables and Vegetable Products — Highest Iron(per 100g)

Carries oxygen in red blood cells. Critical for preventing anemia. FDA Daily Value: 18mg.

#FoodIron(mg)
🥇Seaweed, Canadian Cultivated EMI-TSUNOMATA, dry66.38
🥈Parsley, freeze-dried53.9
🥉Seaweed, spirulina, dried28.5
4Seaweed, agar, dried21.4
5Chives, freeze-dried20
6Mushrooms, morel, raw12.18
7Flour, potato11.97
8Peppers, ancho, dried10.93
9Peppers, sweet, red, freeze-dried10.4
10Peppers, pasilla, dried9.83
11Tomatoes, sun-dried9.09
12Seaweed, irishmoss, raw8.9
13Lemon grass (citronella), raw8.17
14Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated8.07
15Leeks, (bulb and lower-leaf portion), freeze-dried7.6
16Potatoes, baked, skin, without salt7.04
17Potatoes, baked, skin only, with salt7.04
18Radishes, oriental, dried6.73
19Parsley, fresh6.2
20Pepeao, dried6.14
21Potatoes, boiled, cooked in skin, skin, with salt6.07
22Potatoes, boiled, cooked in skin, skin, without salt6.07
23Peppers, hot chile, sun-dried6.04
24Shallots, freeze-dried6
25Potatoes, microwaved, cooked, in skin, skin with salt5.94
26Potatoes, microwaved, cooked in skin, skin, without salt5.94
27Fungi, Cloud ears, dried5.88
28Kanpyo, (dried gourd strips)5.12
29Jute, potherb, raw4.76
30Tomato powder4.56

1–30 of 904 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov