Foods High in Iron (641st - 660th) (per 100 g edible portion)

• Anglerfish (liver, raw)
  
  1.2 mg
• Atlantic horse mackerel (baked)
  
  1.2 mg
• Tosaka-nori (red, salted, desalted)
  
  1.2 mg
• Mume, Japanese apricot (ume-zuke, pickles, seasoned)
  
  1.2 mg
• Ne-mitsuba (leaves, boiled)
  
  1.2 mg
• Garland chrysanthemum (leaves, boiled)
  
  1.2 mg
• Perilla (seeds, raw)
  
  1.2 mg
• Pickle (sour type)
  
  1.2 mg
• Osaka-shirona (leaves, raw)
  
  1.2 mg
• Chickpea (whole, dried, boiled)
  
  1.2 mg
• Soy milk (reconstituted type)
  
  1.2 mg
• Soy milk (regular type)
  
  1.2 mg
• Okara (traditional product)
  
  1.2 mg
• Bread crumbs (semi-dry form)
  
  1.2 mg
• Hardtack
  
  1.2 mg
• Wheat flour (hard flour, second grade)
  
  1.2 mg
• Barley (splited grain, raw)
  
  1.2 mg
• Curry (beef, retort-pouched)
  
  1.1 mg
• Shoyu, Soy sauce (usukuchi-shoyu)
  
  1.1 mg
• Rakugan (mugi-rakugan)
  
  1.1 mg