The amount of Meats that contain 0.5 mg of Iron (281 - 284)

• 

  0.1 mg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  × 5
• 

  0.1 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 5
• 

  0.3 mg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 1.7
• 

  0.2 mg

  (per 86 g edible portion)

  Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  × 2.5