Iron Content of Foods
(431 - 440)
0.6 mg
(per 50 g edible portion)
Chicken (ground meat, raw)
0.5 mg
(per 45 g edible portion)
Swine, Pork, medium type breed (picnic shoulder, lean, raw)
0.4 mg
(per 30 g edible portion)
Cattle, Offal (small intestine, raw)
3.5 mg
(per 289 g edible portion)
Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
3.6 mg
(per 298 g edible portion)
Cattle, Imported beef (rib loin, lean and fat, raw)
5.4 mg
(per 446 g edible portion)
Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
5.5 mg
(per 456 g edible portion)
Cattle, Imported beef (chuck loin, lean and fat, raw)
0.3 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
2.6 mg
(per 220 g edible portion)
Mackerel (boiled)
0.1 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
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