The amount of Foods that contain 20 mg of Iron (431 - 440)

• 

  0.4 mg

  (per 30 g edible portion)

  Cattle, Offal (small intestine, raw)
  × 50
• 

  3.5 mg

  (per 289 g edible portion)

  Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  × 5.7
• 

  3.6 mg

  (per 298 g edible portion)

  Cattle, Imported beef (rib loin, lean and fat, raw)
  × 5.6
• 

  5.4 mg

  (per 446 g edible portion)

  Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  × 3.7
• 

  5.5 mg

  (per 456 g edible portion)

  Cattle, Imported beef (chuck loin, lean and fat, raw)
  × 3.6
• 

  0.3 mg

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 66.7
• 

  2.6 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 7.7
• 

  0.1 mg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 200
• 

  0.1 mg

  (per 10 g edible portion)

  Tosaka-nori (red, salted, desalted)
  × 200
• 

  0.2 mg

  (per 20 g edible portion)

  Mume, Japanese apricot (ume-zuke, pickles, seasoned)
  × 100