Foods Low in Iron (1621st - 1640th) (per 100 g edible portion)

• Turnip rape (flower buds and stems, raw)
  
  2.9 mg
• Mume, Japanese apricot (ume-zuke, salted pickles)
  
  2.9 mg
• Pacific saury (canned product, kabayaki)
  
  2.9 mg
• Topshell (canned with seasoning)
  
  2.9 mg
• Cockle (foot, raw)
  
  2.9 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  2.9 mg
• Japanese quail (meat, with skin, raw)
  
  2.9 mg
• Chicken (roast meat, canned with seasonings,)
  
  2.9 mg
• Cocoa (milk cocoa)
  
  2.9 mg
• Wheat gluten (paste type)
  
  3 mg
• Buckwheat flour (middle layer)
  
  3 mg
• Pistachio nut (roasted and salted)
  
  3 mg
• Hazel nut (oil-roasted and salted)
  
  3 mg
• New Zealand spinach (stems and leaves, raw)
  
  3 mg
• Mugwort (leaves, boiled)
  
  3 mg
• Naga-konbu (dried)
  
  3 mg
• Japanese anchovy (tazukuri)
  
  3 mg
• Sakura shrimp (niboshi)
  
  3 mg
• Sea squirt (shiokara)
  
  3 mg
• Wasp (maggot, canned with seasoning)
  
  3 mg