Meats High in Iron (221st - 240th) (per 100 g edible portion)

• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  0.4 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  0.4 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  0.4 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  0.4 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  0.4 mg
• Whale (ventral groove meat, raw)
  
  0.4 mg
• Chicken, Offal (cartilage bone, raw)
  
  0.3 mg
• Chicken, Offal (skin, thigh, raw)
  
  0.3 mg
• Chicken, Offal (skin, breast, raw)
  
  0.3 mg
• Chicken, Broiler meat (sasami, boiled)
  
  0.3 mg
• Chicken, Broiler meat (sasami, baked)
  
  0.3 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  0.3 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  0.3 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  0.3 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  0.3 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  0.3 mg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  0.3 mg
• Chicken, Broiler meat (sasami, raw)
  
  0.2 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  0.2 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  0.2 mg