Iron Content of Foods
(Initial J) (21 - 30)
2.1 mg
(per 152 g edible portion)
Japanese pilchard (baked)
2.3 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
2.2 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
0.8 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
1.4 mg
(per 152 g edible portion)
Japanese pilchard (raw)
1.1 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
1 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
1.5 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
2 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
2.3 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
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