Meats Low in Iron (81st - 100th) (per 100 g edible portion)

• Swine, Ham (chopped)
  
  0.8 mg
• Swine, Shoulder
  
  0.8 mg
• Swine, Sausage (vienna)
  
  0.8 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  0.9 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  0.9 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  0.9 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  0.9 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  0.9 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  0.9 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  0.9 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  0.9 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  0.9 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  0.9 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  0.9 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  0.9 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  0.9 mg
• Swine, Sausage (frankfurter)
  
  0.9 mg
• Swine, Sausage (fresh sausage)
  
  0.9 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  0.9 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  0.9 mg