Foods Low in Iron (1761st - 1780th) (per 100 g edible portion)

• Japanese sculpin (tsukudani)
  
  5.8 mg
• Soybean, Natto (tera-natto)
  
  5.9 mg
• Mung bean (whole, dried, raw)
  
  5.9 mg
• Blue sprat (seasoned and dried)
  
  5.9 mg
• Hen's egg (yolk, boiled)
  
  5.9 mg
• Kidney bean (whole, dried, raw)
  
  6 mg
• Sesame seed (hulled)
  
  6 mg
• Tengusa (dried)
  
  6 mg
• Skipjack, Processed product (kakuni)
  
  6 mg
• Hen's egg (yolk, raw)
  
  6 mg
• Lima bean (whole, dried, raw)
  
  6.1 mg
• Wakame (cut and dried)
  
  6.1 mg
• Pine nut (roasted)
  
  6.2 mg
• Wakame, Dried product (ita-wakame)
  
  6.4 mg
• Loach (boiled)
  
  6.4 mg
• Cattle, Beef product (beefjerky)
  
  6.4 mg
• Pumpkin seed (roasted and salted)
  
  6.5 mg
• Crucian carp (kanroni)
  
  6.5 mg
• Modified milk powder
  
  6.5 mg
• Wheat gluten (powdered type)
  
  6.6 mg