Turnip contains .30 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 130 grams.
- 1 large equals 183 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 gbut 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:
Turnips, raw
Read more about iron in vegetables or visit our iron-rich foods list.
Vegetables for the most part are not a very good source of iron. Those vegetables that are packed with iron also are likely to be full of iron inhibitors, making it difficult to absorb a considerable amount of iron from the vegetables.
On the other hand, even a vegetable with small amounts of iron can play a valuable part in iron metabolism. Vegetables tend to be rich in vitamin C, which will assist you in using the iron more completely in plant-based food items; turnips are a medium source of vitamin C.
For instance, you may wish to combine bell peppers and vine ripened tomatoes with a grain-based salad or with beans to improve your absorption of the iron in your whole meal. A fresh cranberry treat along with your meal would help as well because of the fruit’s vitamin C content. A glass of fruit juice is one more a good approach.