Foods Low in Iron (1461st - 1480th) (per 100 g edible portion)

• Ayu sweetfish (cultured, baked)
  
  2 mg
• Japanese pilchard, Canned product (kabayaki)
  
  2 mg
• Chum salmon (ikura)
  
  2 mg
• Mackerel, Processed product (shiosaba)
  
  2 mg
• Mackerel, Processed product (hirakiboshi)
  
  2 mg
• Mackerel (canned products, miso-ni)
  
  2 mg
• Mackerel (canned productswith seasoning)
  
  2 mg
• Pacific saury (baked)
  
  2 mg
• Yellowfin tuna (raw)
  
  2 mg
• Lamprey (raw)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Japanese scallop (cultured, raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  2 mg
• Cattle, Offal (tail, raw)
  
  2 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  2 mg
• Hen's egg (yolk, sugared)
  
  2 mg
• Rakugan (morokoshi-rakugan)
  
  2 mg
• Wasabi (paste)
  
  2 mg
• Barley, Noodles (dry form, raw)
  
  2.1 mg