Meats High in Iron (161st - 180th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  0.9 mg
• Swine, Sausage (vienna)
  
  0.8 mg
• Swine, Shoulder
  
  0.8 mg
• Swine, Ham (chopped)
  
  0.8 mg
• Cattle, Offal (large intestine, raw)
  
  0.8 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  0.8 mg
• Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  
  0.8 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  0.8 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  0.8 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  0.8 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  0.8 mg
• Inobuta (meat, lean and fat, raw)
  
  0.8 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0.7 mg
• Swine (gelatin)
  
  0.7 mg
• Swine (roast pork)
  
  0.7 mg
• Swine, Ham (uncooked ham, fresh)
  
  0.7 mg
• Swine, Ham (boneless)
  
  0.7 mg
• Swine, Ham (bone-in)
  
  0.7 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  0.7 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  0.7 mg