The amount of Foods that contain 4 mg of Iron (251 - 260)

• 

  0.3 mg

  (per 15 g edible portion)

  Mung bean (whole, dried, boiled)
  × 13.3
• 

  0.3 mg

  (per 15 g edible portion)

  Pea (whole, dried, boiled)
  × 13.3
• 

  0.3 mg

  (per 16 g edible portion)

  Mustard (paste)
  × 13.3
• 

  0.4 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (saishikomi-shoyu)
  × 10
• 

  0.6 mg

  (per 30 g edible portion)

  Amanatto (adzuki beans)
  × 6.7
• 

  2.9 mg

  (per 140 g edible portion)

  Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  × 1.4
• 

  3.1 mg

  (per 148 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  × 1.3
• 

  0.8 mg

  (per 100 g edible portion)

  Hard clam (raw)
  × 5
• 

  2.1 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 1.9
• 

  0.2 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 20