The amount of Meats that contain 21 mg of Iron (131 - 140)

• 

  0.2 mg

  (per 50 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, boiled)
  × 105
• 

  0.2 mg

  (per 45 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, baked)
  × 105
• 

  0.1 mg

  (per 18 g edible portion)

  Swine, Pork, large type breed (boston butt, fat, raw)
  × 210
• 

  0.3 mg

  (per 84 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  × 70
• 

  0.1 mg

  (per 20 g edible portion)

  Chicken, Offal (skin, breast, raw)
  × 210
• 

  0.1 mg

  (per 40 g edible portion)

  Chicken, Broiler meat (sasami, boiled)
  × 210
• 

  0.1 mg

  (per 45 g edible portion)

  Chicken, Broiler meat (sasami, baked)
  × 210
• 

  0.5 mg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 42
• 

  0.3 mg

  (per 86 g edible portion)

  Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  × 70
• 

  0.3 mg

  (per 95 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, raw)
  × 70