Iron Content of Foods
(141 - 150)
0.3 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
4 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
0.5 mg
(per 50 g edible portion)
Hard clam (baked)
1.4 mg
(per 41 g edible portion)
Matsutake (canned in water)
1.7 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
0.2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
0.2 mg
(per 5 g edible portion)
Sakura shrimp (dried)
0.1 mg
(per 2 g edible portion)
Onion powder
0.3 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
2.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
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