Foods Low in Iron (1681st - 1700th) (per 100 g edible portion)

• Curry roux
  
  3.5 mg
• Soybean, Ganmodoki
  
  3.6 mg
• Yuba (wet type)
  
  3.6 mg
• Sunflower seed (oil-roasted and salted)
  
  3.6 mg
• Swiss chard (leaves, raw)
  
  3.6 mg
• Kezuri-konbu
  
  3.6 mg
• Hitoegusa (tsukudani)
  
  3.6 mg
• Yomena (leaves, raw)
  
  3.7 mg
• Mirinboshi (anchovy)
  
  3.7 mg
• Skipjack, Processed product (namari)
  
  3.7 mg
• Swine, Offal (kidney, raw)
  
  3.7 mg
• Short-necked clam (raw)
  
  3.8 mg
• Goat (meat, lean, raw)
  
  3.8 mg
• Oats (oatmeal, raw)
  
  3.9 mg
• Ma-konbu (dried)
  
  3.9 mg
• Apple snail (canned in brine)
  
  3.9 mg
• Hard clam (boiled)
  
  3.9 mg
• Shrimp, Processed product (tsukudani)
  
  3.9 mg
• Ayu sweetfish (uruka)
  
  4 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  4 mg