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)
31Yeast extract spread4.04
32Winged bean leaves, raw4
33Drumstick leaves, raw4
34Flour, cassava3.99
35Carrot, dehydrated3.93
36Vegetable juice, BOLTHOUSE FARMS, DAILY GREENS3.85
37Chrysanthemum, garland, cooked, boiled, drained, with salt3.74
38Chrysanthemum, garland, cooked, boiled, drained, without salt3.74
39Borage, cooked, boiled, drained, with salt3.64
40Borage, cooked, boiled, drained, without salt3.64
41Spinach, cooked, boiled, drained, without salt3.57
42Spinach, cooked, boiled, drained, with salt3.57
43Soybeans, green, raw3.55
44Potatoes, mashed, dehydrated, granules with milk, dry form3.5
45Tomato products, canned, sauce, spanish style3.48
46Mushrooms, Chanterelle, raw3.47
47Jerusalem-artichokes, raw3.4
48Borage, raw3.3
49Potatoes, raw, skin3.24
50Lentils, sprouted, raw3.21
51Pumpkin leaves, cooked, boiled, drained, without salt3.2
52Pumpkin leaves, cooked, boiled, drained, with salt3.2
53Tomato, paste, canned, without salt added3.19
54Beet greens, raw3.16
55Jute, potherb, cooked, boiled, drained, with salt3.14
56Jute, potherb, cooked, boiled, drained, without salt3.14
57Lima beans, immature seeds, raw3.14
58Hearts of palm, canned3.13
59Dandelion greens, raw3.1
60Lentils, sprouted, cooked, stir-fried, without salt3.1

31–60 of 904 foods

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