Iron Content of Foods
1.2 mg
(per 1 g edible portion)
Basil (ground)
2.2 mg
(per 2 g edible portion)
Thyme (ground)
0.7 mg
(per 1 g edible portion)
Green laver (dried)
56.9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
2.8 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
1 mg
(per 2 g edible portion)
Sage (ground)
1.4 mg
(per 3 g edible portion)
Iwa-nori (dried)
37.8 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
5.3 mg
(per 15 g edible portion)
Kikurage (dried)
40.7 mg
(per 120 g edible portion)
Abalone (shiokara)
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