Iron Content of Foods
(511 - 520)
0.6 mg
(per 60 g edible portion)
Fish paste product (tsumire)
0.7 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.8 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
1.2 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
1 mg
(per 100 g edible portion)
Winter mushroom (boiled)
0.1 mg
(per 10 g edible portion)
European plum (dried)
0.3 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
2.4 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
1.3 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
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