The amount of Meats that contain 15 mg of Iron (131 - 140)

0.2 mg

(per 50 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, boiled)
× 75
0.2 mg

(per 45 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, baked)
× 75
0.1 mg

(per 18 g edible portion)
Swine, Pork, large type breed (boston butt, fat, raw)
× 150
0.3 mg

(per 84 g edible portion)
Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
× 50
0.1 mg

(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
× 150
0.1 mg

(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)
× 150
0.1 mg

(per 45 g edible portion)
Chicken, Broiler meat (sasami, baked)
× 150
0.5 mg

(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
× 30
0.3 mg

(per 86 g edible portion)
Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
× 50
0.3 mg

(per 95 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, raw)
× 50

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