Meats Low in Iron (41st - 60th) (per 100 g edible portion)

• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  0.5 mg
• Swine, Ham (loin)
  
  0.5 mg
• Swine, Loin
  
  0.5 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  0.5 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  0.6 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.6 mg
• Cattle, Offal (reticulum, boiled)
  
  0.6 mg
• Cattle, Offal (rectum, raw)
  
  0.6 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  0.6 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  0.6 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  0.6 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  0.6 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0.6 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  0.6 mg
• Swine, Bacon
  
  0.6 mg
• Chicken, Fowl meat (sasami, raw)
  
  0.6 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  0.7 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  0.7 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.7 mg
• Cattle, Offal (rumen, boiled)
  
  0.7 mg