Iron Content of Foods
(361 - 370)
0.3 mg
(per 20 g edible portion)
Parboiled grain
0.9 mg
(per 58 g edible portion)
Shrimp and prawn (for frying, frozen)
0.1 mg
(per 5 g edible portion)
Hot pepper sauce
0.3 mg
(per 18 g edible portion)
Worcester sauce (thick type)
0.6 mg
(per 40 g edible portion)
Nerikiri
0.9 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
1.4 mg
(per 95 g edible portion)
Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
0.8 mg
(per 120 g edible portion)
Abalone (raw)
0.5 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
2.6 mg
(per 170 g edible portion)
Mackerel (baked)
<
1
…
37
…
141
>
1.4 mg(per 95 g edible portion)Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
