Foods Low in Iron (1781st - 1800th) (per 100 g edible portion)

• Japanese sand lance (niboshi)
  
  6.6 mg
• Garlic (garlic powder)
  
  6.6 mg
• Soybean, Tofu (kori-dofu)
  
  6.8 mg
• Red pepper (fruit, dried)
  
  6.8 mg
• Ego-nori (dried)
  
  6.8 mg
• Chum salmon (mefun)
  
  6.8 mg
• Cattle, Offal (omasum, raw)
  
  6.8 mg
• Soybean-koji miso
  
  6.8 mg
• Mume, Japanese apricot (umebishio)
  
  7 mg
• Opossum shrimp (tsukudani)
  
  7.1 mg
• Cinnamon (ground)
  
  7.1 mg
• Mackerel (saba-bushi)
  
  7.2 mg
• Hard clam (tsukudani)
  
  7.2 mg
• Pepper (white, ground)
  
  7.3 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  7.4 mg
• Broad bean (oil-roasted and salted)
  
  7.5 mg
• Parsley (leaves, raw)
  
  7.5 mg
• Soy protein (textured type)
  
  7.7 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  7.7 mg
• Swine (liver paste)
  
  7.7 mg