Meats Low in Iron (201st - 220th) (per 100 g edible portion)

• Cattle, Imported beef (chuck loin, lean, raw)
  
  2.4 mg
• Wild boar (meat, lean and fat, raw)
  
  2.5 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  2.5 mg
• Cattle, Offal (tongue, raw)
  
  2.5 mg
• Whale (meat, lean, raw)
  
  2.5 mg
• Swine, Sausage (dry)
  
  2.5 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  2.5 mg
• Chicken, Offal (gizzard, raw)
  
  2.5 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  2.6 mg
• Cattle, Imported beef (rump, lean, raw)
  
  2.6 mg
• Cattle, Beef product (smoked tongue)
  
  2.6 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  2.7 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  2.7 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  2.7 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  2.7 mg
• Foie gras (boiled)
  
  2.7 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  2.8 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  2.8 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  2.9 mg
• Japanese quail (meat, with skin, raw)
  
  2.9 mg