Porterhouse steak contains 3.2 milligrams of iron per 100 grams. Grams is a measure of weight. To put 100 grams in perspective, consider alternative measures for this food:
- 3 oz equals 85 grams.
- 1 serving equals 85 grams.
In the category of beef, we included whole food products in the Top 10 list. Foods may be fortified with iron but are not included in this Top 10 list.The food tested for the particular graph below can be described more specifically as:
Beef, short loin, porterhouse steak, separable lean only, trimmed to 0″ fat, USD
Read more about iron in meat or visit our iron-rich foods list.
Meat in general is a great iron source, particularly red meat. Red meat gets its red color, in fact, from the large amount of iron. People who consume red meat do not generally struggle with an iron deficiency. If you do eat red meat and have an iron deficiency, ask your doctor about your health status because you may have complicating issues, from your digestive health to unusual amounts of blood loss.
All meat, red and white, has a second advantage of allowing your digestive tract to absorb more iron from vegetarian foods. Plant sources of iron are generally bound by iron blockers, making it more difficult to assimilate. Even minimal bits of meat can help your body to assimilate the iron and transport it into your red blood cells where you need it. Read more about the role of meat in your iron digestion at the
American Journal of Clinical Nutrition.