Ginger root contains .60 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 tsp equals 2 grams.
- .25 cup equals 24 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 grbut 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:
Ginger root, raw
Read more about iron in vegetables or visit our iron-rich foods list.
Vegetables in the main are not a good source of iron. Those vegetables that do have a lot of iron also are likely to be loaded with iron inhibitors, making it difficult to absorb a great deal of the iron from the vegetables.
Yet, even a vegetable with very little iron may play a significant part in your absorption of iron. Vegetables can often be loaded with vitamin C, a vitamin that will help you use the iron more completely in your vegetarian food items; ginger root is a low source of vitamin C.
However, for example you may wish to include peppers and tomatoes with a grain-based entree or with legumes to improve your metabolism of the iron in your whole meal. A fresh strawberry dessert with a meal would also boost your iron absorption because of the fruit’s content of vitamin C. A glass of fruit juice is also a great strategy.