The amount of Foods that contain 5.5 mg of Iron (1901 - 1910)

• 

  0.1 mg

  (per 20 g edible portion)

  Chicken, Offal (skin, breast, raw)
  × 55
• 

  0.1 mg

  (per 40 g edible portion)

  Chicken, Broiler meat (sasami, boiled)
  × 55
• 

  0.1 mg

  (per 45 g edible portion)

  Chicken, Broiler meat (sasami, baked)
  × 55
• 

  0.5 mg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 11
• 

  0.3 mg

  (per 86 g edible portion)

  Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  × 18.3
• 

  0.3 mg

  (per 95 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, raw)
  × 18.3
• 

  0.1 mg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  × 55
• 

  0.3 mg

  (per 100 g edible portion)

  Fish paste product (mushi-kamaboko)
  × 18.3
• 

  0.1 mg

  (per 20 g edible portion)

  Fish paste product (kobumaki-kamaboko)
  × 55
• 

  0.1 mg

  (per 20 g edible portion)

  Jellyfish (salted, desalted)
  × 55