| Food | Serving | Iron (mg) |
|---|---|---|
| Beef Breakfast Strips | 3 oz | 2.67 |
| Beef Pastrami | 3 oz | 1.89 |
| Beef, Sausage, Smoked | 3 oz | 1.5 |
| Bottom Round | 3 oz | 2.27 |
| Brisket, Flat Half | 3 oz | 2.07 |
| Brisket, Point Half | 3 oz | 2.07 |
| Brisket, Whole | 3 oz | 2.09 |
| Chopped Beef, Smoked | 3 oz | 2.42 |
| Chuck, Roast | 3 oz | 2.66 |
| Corned Beef, Brisket | 3 oz | 1.58 |
| Eye of Round | 3 oz | 1.95 |
| Ground Beef Patties, Frozen | 3 oz | 2.06 |
| Ground Beef, 70% Lean | 3 oz | 2.11 |
| Porterhouse Steak | 3 oz | 2.5 |
| Rib | 3 oz | 1.99 |
| Sirloin | 3 oz | 1.47 |
| Skirt Steak, Inside | 3 oz | 2.41 |
| Skirt Steak, Outside | 3 oz | 2.26 |
| T-Bone Steak | 3 oz | 2.85 |
| Tenderloin | 3 oz | 2.6 |
| Tip Round | 3 oz | 2.39 |
| Top Loin | 3 oz | 1.44 |
| Top Round | 3 oz | 2.15 |
| Tri-Tip Steak | 3 oz | 3.18 |
| Top | ||
Source: U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Iron Absorption
