Iron Content of Foods (621 - 630)

0.9 mg

(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
0.7 mg

(per 90 g edible portion)
Fish paste product (satsuma-age)
0.2 mg

(per 20 g edible portion)
Mantis shrimp (boiled)
0.2 mg

(per 20 g edible portion)
Antarctic krill (raw)
0.4 mg

(per 45 g edible portion)
Squid, Processed product (surume)
0.1 mg

(per 47 g edible portion)
Turban shell (raw)
0.1 mg

(per 9 g edible portion)
Pond smelt (raw)
0.7 mg

(per 90 g edible portion)
Spanish mackerel (raw)
0.5 mg

(per 65 g edible portion)
Sockeye salmon (smoked)
1.5 mg

(per 190 g edible portion)
Japanese eel (kabayaki)

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