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)
61Beans, Dry, Pink (0% moisture)5.46
62Beans, Dry, Pink (0% moisture)5.46
63Beans, Dry, Pinto (0% moisture)5.4
64Beans, Dry, Pinto (0% moisture)5.4
65Tofu, raw, regular, prepared with calcium sulfate5.36
66Beans, Dry, Black (0% moisture)5.34
67Beans, Dry, Black (0% moisture)5.34
68Beans, Dry, Navy (0% moisture)5.29
69Beans, Dry, Navy (0% moisture)5.29
70Beans, Dry, Cranberry (0% moisture)5.26
71Beans, Dry, Cranberry (0% moisture)5.26
72Pigeon peas (red gram), mature seeds, raw5.23
73Soybeans, mature cooked, boiled, without salt5.14
74Soybeans, mature seeds, cooked, boiled, with salt5.14
75Hyacinth beans, mature seeds, raw5.1
76Chickpeas, (garbanzo beans, bengal gram), dry5.09
77Beans, pinto, mature seeds, raw (Includes foods for USDA's Food Distribution Program)5.07
78Beans, Dry, Red (0% moisture)5.05
79Beans, Dry, Red (0% moisture)5.05
80Beans, black, mature seeds, raw5.02
81Beans, cranberry (roman), mature seeds, raw5
82Beans, adzuki, mature seeds, raw4.98
83Beans, Dry, Small Red (0% moisture)4.95
84Beans, Dry, Small Red (0% moisture)4.95
85Beans, Dry, Small White (0% moisture)4.93
86Beans, Dry, Small White (0% moisture)4.93
87Tofu, fried4.87
88Tofu, fried, prepared with calcium sulfate4.87
89Chickpea flour (besan)4.86
90Peanut flour, low fat4.74

61–90 of 341 foods

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