Iron Content of Foods
(Initial P) (51 - 60)
0.2 mg
(per 150 g edible portion)
Pineapple (fruit juices, 50% fruit juice beverage)
0.5 mg
(per 150 g edible portion)
Pineapple (fruit juices, reconstituted fruit juice)
0.6 mg
(per 150 g edible portion)
Pineapple (fruit juices, straight fruit juice)
1.7 mg
(per 1500 g edible portion)
Pineapple (raw)
5.8 mg
(per 960 g edible portion)
Pink salmon (baked)
2.7 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
3.8 mg
(per 960 g edible portion)
Pink salmon (raw)
2.7 mg
(per 960 g edible portion)
Pink salmon (salted)
0.4 mg
(per 25 g edible portion)
Pistachio nut (roasted and salted)
0.5 mg
(per 247 g edible portion)
Pitaya (raw)
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