Foods Low in Iron (1721st - 1740th) (per 100 g edible portion)

• Japanese pilchard (maruboshi)
  
  4.4 mg
• Surf clam (raw)
  
  4.4 mg
• Pigeon (meat, without skin, raw)
  
  4.4 mg
• Hen's egg (yolk, dried)
  
  4.4 mg
• Tengusa (agar-agar)
  
  4.5 mg
• Big-eye sardine (maruboshi)
  
  4.5 mg
• Oyster (canned in oil, smoked)
  
  4.5 mg
• Cattle, Offal (kidney, raw)
  
  4.5 mg
• Japanese eel (viscera, raw)
  
  4.6 mg
• Brown sugar lump
  
  4.7 mg
• Almond (dried)
  
  4.7 mg
• Rice hopper (tsukudani)
  
  4.7 mg
• Allspice (ground)
  
  4.7 mg
• Foxtail millet (milled grain, raw)
  
  4.8 mg
• Cashew nut (oil-roasted and salted)
  
  4.8 mg
• Fu-nori (dried)
  
  4.8 mg
• Fu, Gluten products (baked type, ita-fu)
  
  4.9 mg
• Pea (whole, dried, raw)
  
  5 mg
• Skipjack, Processed product (namari-bushi)
  
  5 mg
• Skipjack, Processed product (shiokara)
  
  5 mg