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)
211Potato flour1.38
212Sweet potato, canned, mashed1.33
213Peppers, chili, green, canned1.33
214Tomatoes, red, ripe, canned, stewed1.33
215Mushrooms, oyster, raw1.33
216Water convolvulus, cooked, boiled, drained, with salt1.32
217Water convolvulus, cooked, boiled, drained, without salt1.32
218Potatoes, frozen, french fried, par fried, extruded, unprepared1.32
219Soybeans, mature seeds, sprouted, cooked, steamed1.31
220Fiddlehead ferns, raw1.31
221Soybeans, mature seeds, sprouted, cooked, steamed, with salt1.31
222Tomatoes, crushed, canned1.3
223Cress, garden, raw1.3
224Taro, tahitian, raw1.3
225Peas, green, canned, regular pack, solids and liquids1.29
226Mustard greens, frozen, unprepared1.29
227Beans, snap, yellow, cooked, boiled, drained, without salt1.28
228Beans, snap, yellow, cooked, boiled, drained, with salt1.28
229Artichokes, (globe or french), raw1.28
230Mushroom, enoki1.28
231Broccoli raab, cooked1.27
232Spinach, baby1.26
233Spinach, baby1.26
234Potatoes, canned, drained solids1.26
235Potatoes, canned, drained solids, no salt added1.26
236Pickle relish, hot dog1.25
237Onion rings, breaded, par fried, frozen, prepared, heated in oven1.25
238Lettuce, butterhead (includes boston and bibb types), raw1.24
239Potatoes, microwaved, cooked, in skin, flesh and skin, with salt1.24
240Potatoes, microwaved, cooked in skin, flesh and skin, without salt1.24

211–240 of 904 foods

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