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)
541Asparagus, canned, regular pack, solids and liquids0.6
542Taro shoots, raw0.6
543Ginger root, raw0.6
544Squash, winter, butternut, cooked, baked, without salt0.6
545Yambean (jicama), raw0.6
546Asparagus, canned, no salt added, solids and liquids0.6
547Squash, winter, butternut, cooked, baked, with salt0.6
548Broccoli, chinese, raw0.59
549Nopales, raw0.59
550Parsnips, raw0.59
551Pickles, cucumber, sweet, low sodium (includes bread and butter pickles)0.59
552Potato puffs, frozen, oven-heated0.58
553Squash, winter, all varieties, raw0.58
554Parsnips, cooked, boiled, drained, without salt0.58
555Squash, winter, butternut, frozen, cooked, boiled, without salt0.58
556Parsnips, cooked, boiled, drained, with salt0.58
557Squash, winter, butternut, frozen, cooked, boiled, with salt0.58
558Radicchio, raw0.57
559Pumpkin, cooked, boiled, drained, with salt0.57
560Yambean (jicama), cooked, boiled, drained, without salt0.57
561Yambean (jicama), cooked, boiled, drained, with salt0.57
562Okra, frozen, unprepared0.57
563Tomatoes, canned, red, ripe, diced0.57
564Potatoes, scalloped, home-prepared with margarine0.57
565Pumpkin, cooked, boiled, drained, without salt0.57
566Tomatoes, red, ripe, canned, packed in tomato juice0.57
567Potatoes, french fried, all types, salt added in processing, frozen, home-prepared, oven heated0.57
568Tomatoes, red, ripe, canned, packed in tomato juice, no salt added0.57
569Potatoes, scalloped, home-prepared with butter0.57
570Artichokes, (globe or french), frozen, cooked, boiled, drained, with salt0.56

541–570 of 904 foods

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