The amount of Meats that contain 4 mg of Iron (141 - 144)

• 

  0.1 mg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  × 40
• 

  0.1 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 40
• 

  0.3 mg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 13.3
• 

  0.2 mg

  (per 86 g edible portion)

  Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  × 20