NutriDB

🩸 Legumes and Legume Products — Highest Iron(per 100g)

Carries oxygen in red blood cells. Critical for preventing anemia. FDA Daily Value: 18mg.

#FoodIron(mg)
31Flour, soy, defatted7.34
32Beans, Dry, Light Tan (0% moisture)7.29
33Beans, Dry, Light Tan (0% moisture)7.29
34Lentils, dry7.16
35Beans, yellow, mature seeds, raw7.01
36Beans, Dry, Light Red Kidney (0% moisture)6.95
37Beans, Dry, Light Red Kidney (0% moisture)6.95
38Beans, pink, mature seeds, raw6.77
39Mung beans, mature seeds, raw6.74
40Broadbeans (fava beans), mature seeds, raw6.7
41Beans, kidney, red, mature seeds, raw6.69
42Beans, cannellini, dry6.67
43Beans, Dry, Dark Red Kidney (0% moisture)6.58
44Beans, Dry, Dark Red Kidney (0% moisture)6.58
45Lentils, raw6.51
46Soy flour, full-fat, raw6.37
47Beans, Dry, Medium Red (0% moisture)6.27
48Beans, Dry, Medium Red (0% moisture)6.27
49Lima beans, thin seeded (baby), mature seeds, raw6.19
50Blackeye pea, dry5.93
51Beans, Dry, Carioca (0% moisture)5.87
52Beans, Dry, Carioca (0% moisture)5.87
53Beans, Dry, Tan (0% moisture)5.85
54Beans, Dry, Tan (0% moisture)5.85
55Soy flour, full-fat, roasted5.82
56Soybean, curd cheese5.6
57Beans, navy, mature seeds, raw5.49
58Beans, Dry, Great Northern (0% moisture)5.48
59Beans, Dry, Great Northern (0% moisture)5.48
60Beans, great northern, mature seeds, raw (Includes foods for USDA's Food Distribution Program)5.47

31–60 of 341 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov