Foods Low in Iron (1501st - 1520th) (per 100 g edible portion)

• Mustard (paste)
  
  2.1 mg
• Pea (whole, dried, boiled)
  
  2.2 mg
• Soybean, Natto (goto-natto)
  
  2.2 mg
• Mung bean (whole, dried, boiled)
  
  2.2 mg
• Green pea (boiled)
  
  2.2 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  2.2 mg
• Leaf mustard (leaves, raw)
  
  2.2 mg
• Daikon, Japanese radish (leaves, boiled)
  
  2.2 mg
• Red pepper (leaves and fruits, raw)
  
  2.2 mg
• Pacific saury (mirinboshi)
  
  2.2 mg
• Scallop (raw)
  
  2.2 mg
• Ocellated octopus (raw)
  
  2.2 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  2.2 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  2.2 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  2.2 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  2.2 mg
• Silky fowl's egg (whole, raw)
  
  2.2 mg
• Hen's egg (whole, poached)
  
  2.2 mg
• Yeast (baker's yeast, compressed)
  
  2.2 mg
• Kidney bean (uzura-mame)
  
  2.3 mg