The amount of Meats that contain 4.5 mg of Iron (221 - 230)

• 

  0.1 mg

  (per 20 g edible portion)

  Swine, Bacon
  × 45
• 

  0.6 mg

  (per 99 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  × 7.5
• 

  0.5 mg

  (per 89 g edible portion)

  Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  × 9
• 

  0.3 mg

  (per 50 g edible portion)

  Swine, Pork, large type breed (belly, lean and fat, raw)
  × 15
• 

  0.7 mg

  (per 120 g edible portion)

  Swine, Pork, large type breed (boston butt, lean and fat, raw)
  × 6.4
• 

  0.2 mg

  (per 40 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  × 22.5
• 

  0.2 mg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  × 22.5
• 

  0.1 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 45
• 

  0.1 mg

  (per 18 g edible portion)

  Swine, Ham (loin)
  × 45
• 

  0.6 mg

  (per 125 g edible portion)

  Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  × 7.5