Lamb liver contains 8.2 milligrams of iron per 100 grams. Grams is a measure of weight. To put 100 grams in perspective, consider alternative measures for this food:
- 1 unit equals 336 grams.
- 3 oz equals 85 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, variety meats and by-products, liver, cooked, braised
Read more about iron in meat or visit our iron-rich foods list.
Meat as a food group is an outstanding iron source, in particular red meat. Red meat gets its redness, in fact, from the high content of iron. People who eat red meat do not often suffer from iron deficiency. If you do eat red meat and have low iron levels, speak with your health care provider about your circumstances because you may have aggravating conditions, from your digestive function to high levels of blood loss.
All meats have a further bonus of helping your body to absorb iron from vegetable-based foods. Plant-based iron is generally locked up by iron inhibitors, making plant-based iron more difficult to absorb. A modest amount of meat will help your body to unlock that iron and transport it into your blood where you can actually use it. Read more about meat as an iron enhancer in this journal.