Meats High in Iron (121st - 140th) (per 100 g edible portion)

• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  1.1 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  1.1 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  1.1 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  1.1 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  1.1 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  1.1 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  1.1 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  1 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  1 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  1 mg
• Common pheasant (meat, without skin, raw)
  
  1 mg
• Swine, Sausage (lyoner)
  
  1 mg
• Swine, Sausage (bologna)
  
  1 mg
• Swine, Ham (shoulder)
  
  1 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  1 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  1 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  1 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  1 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  1 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  1 mg