Iron Content of Foods
(281 - 290)
3.8 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
3.8 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
3.8 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
8 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0.6 mg
(per 30 g edible portion)
Chum salmon (ikura)
2 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
0.7 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
4.5 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0.8 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
4 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
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