The amount of Meats that contain 20 mg of Iron (51 - 60)

• 

  0.4 mg

  (per 30 g edible portion)

  Cattle, Offal (small intestine, raw)
  × 50
• 

  3.5 mg

  (per 289 g edible portion)

  Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  × 5.7
• 

  3.6 mg

  (per 298 g edible portion)

  Cattle, Imported beef (rib loin, lean and fat, raw)
  × 5.6
• 

  5.4 mg

  (per 446 g edible portion)

  Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  × 3.7
• 

  5.5 mg

  (per 456 g edible portion)

  Cattle, Imported beef (chuck loin, lean and fat, raw)
  × 3.6
• 

  0.6 mg

  (per 50 g edible portion)

  Swine, Ground meat (raw)
  × 33.3
• 

  0.7 mg

  (per 61 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean, raw)
  × 28.6
• 

  1.1 mg

  (per 100 g edible portion)

  Swine, Pork, large type breed (fillet, lean, raw)
  × 18.2
• 

  0.7 mg

  (per 60 g edible portion)

  Swine, Pork, large type breed (boston butt, lean, raw)
  × 28.6
• 

  0.5 mg

  (per 45 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, lean, raw)
  × 40