This food contains 1.5 milligrams of iron per 100 grams. Grams is a measure of weight. To put 100 grams in perspective, consider alternative measures for this food:
- 1 oz equals 28 grams.
- 4 oz equals 113 grams.
In the category of meat, we included whole food products in the Top 10 list. Processed 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:
Lamb, ground, raw
Read more about iron in meat or visit our iron-rich foods list.
Meat as a class is a very good source of iron, in particular red meat. Red meat gets its red color from the large quantity of iron. People who enjoy red meat do not generally have an iron deficiency. If you do consume red meat and have low levels of iron, consult with your doctor about your situation because you may have complicating issues, from your digestion to high levels of blood loss.
Meats in general have a further advantage of assisting your body to assimilate extra iron from fruits, vegetables, grains, and beans. Vegetarian-based iron is usually bound by iron inhibitors, making that iron tougher to digest. A small amount of meat can help your body to unlock that iron and transport it into your red blood cells where you can actually use it. Read more about meat as an iron enhancer in the Journal of Nutrition.