Iron Content of Foods
(451 - 460)
0.1 mg
(per 12 g edible portion)
Hardtack
0.2 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.6 mg
(per 50 g edible portion)
Barley (splited grain, raw)
2.2 mg
(per 200 g edible portion)
Curry (beef, retort-pouched)
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
0.1 mg
(per 5 g edible portion)
Onoroke-mame
1.2 mg
(per 110 g edible portion)
Yokan (mushi-yokan)
0.7 mg
(per 60 g edible portion)
Yokan (neri-yokan)
1.1 mg
(per 104 g edible portion)
Steamed bread, Chinese style (adzuki bean paste)
0.6 mg
(per 50 g edible portion)
Swine, Ground meat (raw)
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