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)
811Tomato juice, with added ingredients, from concentrate, shelf stable0.3
812Vegetable juice cocktail, low sodium, canned0.29
813Vegetable juice cocktail, canned0.28
814Squash, winter, hubbard, cooked, boiled, mashed, with salt0.28
815Squash, winter, hubbard, cooked, boiled, mashed, without salt0.28
816Onions, yellow, raw0.28
817Ginger root, pickled, canned, with artificial sweetener0.28
818Cucumber, with peel, raw0.28
819Okra, cooked, boiled, drained, with salt0.28
820Okra, cooked, boiled, drained, without salt0.28
821Tomatoes, red, ripe, raw, year round average0.27
822Potatoes, mashed, home-prepared, whole milk added0.27
823Onions, yellow, sauteed0.27
824Corn, sweet, yellow, canned, whole kernel, drained solids0.27
825Corn, sweet, white, canned, whole kernel, drained solids0.27
826Potatoes, mashed, ready-to-eat0.27
827Cassava, raw0.27
828Lettuce, romaine, green, raw0.27
829Onions, sweet, raw0.26
830Pickles, cucumber, dill, reduced sodium0.26
831Potatoes, mashed, home-prepared, whole milk and margarine added0.26
832Potatoes, mashed, home-prepared, whole milk and butter added0.26
833Pickles, cucumber, dill or kosher dill0.26
834Tomatoes, red, ripe, canned, with green chilies0.26
835Cabbage, napa, leaf, destemmed, raw0.26
836Mushrooms, white, stir-fried0.25
837Gourd, white-flowered (calabash), cooked, boiled, drained, with salt0.25
838Pickles, cucumber, sweet (includes bread and butter pickles)0.25
839Gourd, white-flowered (calabash), cooked, boiled, drained, without salt0.25
840Peppers, jalapeno, raw0.25

811–840 of 904 foods

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