Veal liver contains 5.1 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 slice equals 79 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:
Veal, variety meats and by-products, liver, cooked, braised
Read more about iron in meat or visit our iron-rich foods list.
Meat as a class is a great iron food, in particular red meat. Red meat gets its redness, in fact, from the high iron content. People who eat red meat do not typically suffer from an iron deficiency. If you do consume red meat and have low iron, consult with your health care provider about your situation because you may have aggravating issues, from your digestive function to high levels of blood loss.
All meats have another bonus of helping your digestive system to assimilate more iron from vegetable-based foods. Vegetarian sources of iron are often locked in iron blockers, making plant-based iron tougher to assimilate. Even minimal bits of meat can allow your body to unlock the iron and carry it into your blood where your body can use it. Learn more about the role of meat in your iron absorption here.