Beef lung contains 5.4 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 piece equals 303 grams.
- 3 oz equals 85 grams.
In the category of beef, we included whole food products in the Top 10 list. 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:
Beef, variety meats and by-products, lungs, cooked, braised
Read more about iron in meat or visit our iron-rich foods list.
Meat as a class is a good iron food, especially red meat. Red meat gets its red color from the large amount of iron. People who eat red meat do not usually suffer from iron deficiency. If you do eat red meat and have low iron, ask your health care provider about your situation because you may have complicating factors, from your absorption of iron to high levels of blood loss.
All types of meat have the extra advantage of assisting your body to metabolize more iron from fruits, vegetables, grains, and beans. Plant sources of iron are often bound in iron inhibitors, making plant-based iron tougher to assimilate. A small amount of meat will help your body to absorb the iron and carry it into your red blood cells where your body can use it. Learn more about meat as an iron enhancer here.