Burdock root contains .80 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 118 grams.
- 1 root equals 156 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:
Burdock root, raw
Read more about iron in vegetables or visit our iron-rich foods list.
Vegetables on the whole are not a good iron source. Those vegetables that are loaded with iron also tend to be full of substances that inhibit iron — you may not take in a large amount of iron from the vegetables.
Nonetheless, even a vegetable with modest amounts of iron can play a major role in your body’s ability to metabolize iron. Vegetables are often high in vitamin C, a vitamin that will help you metabolize the iron in vegetarian food items; burdock root is a modest source of vitamin C.
As an example, you may wish to include tomatoes and green peppers with a grain-based salad or with legumes to help you absorb more of the iron in your meal as a whole. A raw orange dessert with your dinner would also increase your iron absorption because of the fruit’s content of vitamin C. A glass of fruit juice is also an effective plan.