Iron Content of Foods
(251 - 260)
0.2 mg
(per 10 g edible portion)
Green pea (boiled)
0.3 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
0.3 mg
(per 15 g edible portion)
Pea (whole, dried, boiled)
0.3 mg
(per 16 g edible portion)
Mustard (paste)
0.4 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
0.6 mg
(per 30 g edible portion)
Amanatto (adzuki beans)
2.9 mg
(per 140 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
3.1 mg
(per 148 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
0.8 mg
(per 100 g edible portion)
Hard clam (raw)
2.1 mg
(per 152 g edible portion)
Japanese pilchard (baked)
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