Meats High in Iron (per 100 g edible portion)

• Swine (smoked liver)
  
  19.8 mg
• Swine, Offal (liver, raw)
  
  13 mg
• Chicken, Offal (liver, raw)
  
  9 mg
• Sparrow (meat, with bone and skin, raw)
  
  8 mg
• Swine (liver paste)
  
  7.7 mg
• Cattle, Offal (omasum, raw)
  
  6.8 mg
• Cattle, Beef product (beefjerky)
  
  6.4 mg
• Chicken, Offal (heart, raw)
  
  5.1 mg
• Rice hopper (tsukudani)
  
  4.7 mg
• Cattle, Offal (kidney, raw)
  
  4.5 mg
• Pigeon (meat, without skin, raw)
  
  4.4 mg
• Duck, wild (meat, without skin, raw)
  
  4.3 mg
• Horse (meat, lean, raw)
  
  4.3 mg
• Cattle, Offal (liver, raw)
  
  4 mg
• Goat (meat, lean, raw)
  
  3.8 mg
• Swine, Offal (kidney, raw)
  
  3.7 mg
• Swine, Offal (heart, raw)
  
  3.5 mg
• Cattle, Beef product (corned beef, canned)
  
  3.5 mg
• Cattle, Beef product (canned with seasoning)
  
  3.4 mg
• Cattle, Offal (heart, raw)
  
  3.3 mg