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Ranking

High in iron: Vegetables

iron content per 100 g within the “Vegetables” family: 15 foods with a recorded value. See also the national ranking.

1Seaweed, Nori, dried Seaweed, Nori, driedDried vegetables · Vegetables 37 mg264 % NRV 2Rosemary, dried Rosemary, driedHerbs · Vegetables 29 mg207 % NRV 3Thyme, fresh Thyme, freshHerbs · Vegetables 20 mg143 % NRV 4Peppermint, fresh Peppermint, freshHerbs · Vegetables 9.5 mg68 % NRV 5Tomato, dried Tomato, driedDried vegetables · Vegetables 9.1 mg65 % NRV 6Bean, green, dried Bean, green, driedDried vegetables · Vegetables 7.2 mg51 % NRV 7Chanterelle, stewed (without addition of fat and salt) Chanterelle, stewed (without addition of fat and salt)Mushrooms · Vegetables 6.7 mg48 % NRV 8Chanterelle, raw Chanterelle, rawMushrooms · Vegetables 6.5 mg46 % NRV 9Parsley, fresh Parsley, freshHerbs · Vegetables 5.9 mg42 % NRV 10Basil, raw Basil, rawHerbs · Vegetables 5.5 mg39 % NRV 11Rosemary, fresh Rosemary, freshHerbs · Vegetables 4.8 mg34 % NRV 12Sage, raw Sage, rawHerbs · Vegetables 4.5 mg32 % NRV 13Tomato, dried, in oil, drained Tomato, dried, in oil, drainedDried vegetables · Vegetables 2.7 mg19 % NRV 14Edamame (immature soy bean), shelled, frozen Edamame (immature soy bean), shelled, frozenFrozen vegetables · Vegetables 1.9 mg14 % NRV 15Spinach, steamed (without addition of salt) Spinach, steamed (without addition of salt)Cooked vegetables (incl. cans) · Vegetables 1.9 mg14 % NRV

See also