Iron Content of Foods
(231 - 240)
4.1 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
2.3 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
1.3 mg
(per 90 g edible portion)
Big-eye sardine (raw)
0.2 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.3 mg
(per 12 g edible portion)
Grape (raisins)
0.1 mg
(per 5 g edible portion)
Apricot (dried)
0.1 mg
(per 5 g edible portion)
Water pepper sprout (raw)
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
0.5 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0.9 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
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