The amount of Foods that contain 20 mg of Iron (241 - 250)

• 

  4.6 mg

  (per 207 g edible portion)

  Cattle, Imported beef (rib loin, lean, raw)
  × 4.3
• 

  2.3 mg

  (per 105 g edible portion)

  Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  × 8.7
• 

  1.1 mg

  (per 50 g edible portion)

  Ocellated octopus (raw)
  × 18.2
• 

  2.2 mg

  (per 100 g edible portion)

  Scallop (raw)
  × 9.1
• 

  1.5 mg

  (per 80 g edible portion)

  Pacific saury (mirinboshi)
  × 13.3
• 

  0.4 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 50
• 

  1.8 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 11.1
• 

  0.7 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 28.6
• 

  0.3 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 66.7
• 

  0.2 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 100