Chrysanthemum leaves contain 2.2 milligrams of iron per 100 grams. Grams is a measure of weight. To put 100 grams in perspective, consider alternative measures for this food:
- 1 cup equals 51 grams.
- 1 leaf equals 18 grams.
In the category of vegetables, we included whole vegetable products in the Top 10 list. We excluded dried/dehydrated products from the Top 10. You will find some dehydrated vegetables high in iron per 100 grabut they tend to be far more volume than anyone would consume. Furthermore, foods may be fortified with iron but are not included in this Top 10 list. The food tested for the particular graph below can be described more specifically as:
Chrysanthemum leaves, raw
Read more about iron in vegetables or visit our iron-rich foods list.
Vegetables overall are not an exceptional iron source. Those vegetables that have a high content of iron also tend to be loaded with iron inhibitors, making it difficult to absorb much of the iron from the vegetables.
Yet, even a vegetable with very little iron may play a definite part in iron absorption. Vegetables often are a good source of vitamin C, a vitamin that can help you assimilate the iron in non-meat food items; chrysanthemum leaves are a meager source of vitamin C.
Nonetheless, for example you can combine tomatoes and green peppers with a whole grain main dish or with a bean-based dish to help you absorb more of the iron in your entire meal. A fresh mango dessert along with your meal would also boost your iron metabolism because of the fruit’s content of vitamin C. A glass of fruit juice is another an effective idea.