Iron and Vitamin C Dietary Sources

Dietary Sources of Iron

Food Sources of Iron ranked by milligrams of iron per standard amount; also calories in the standard amount. (All amounts listed provide 10% or more of the Recommended Dietary Allowance (RDA) for teenage and adult females, which is 18 mg/day.)

Food, Standard Amount Iron (mg) Calories
Clams, canned, drained, 3 oz 23.8 126
*Fortified dry cereals (various), about 1 oz 1.8 to 21.1  54 to 127
Cooked oysters, cooked, 3 oz 10.2 116
Organ meats (liver, giblets), cooked, 3 oza 5.2 to 9.9 134 to 235
*Fortified instant cooked cereals (various), 1 packet 4.9 to 8.1 Varies
*Soybeans, mature, cooked, ½ cup 4.4  149
*Pumpkin and squash seed kernels, roasted, 1 oz 4.2 148
*White beans, canned, ½ cup 3.9 153
*Blackstrap molasses, 1 Tbsp 3.5 47
*Lentils, cooked, ½ cup 3.3  115
*Spinach, cooked from fresh, ½ cup 3.2 21
Beef, chuck, blade roast, cooked, 3 oz 3.1  215
Beef, bottom round, cooked, 3 oz 2.8  182
*Kidney beans, cooked, ½ cup 2.6  112
Sardines, canned in oil, drained, 3 oz 2.5  177
Beef, rib, cooked, 3 oz 2.4 195
*Chickpeas, cooked, ½ cup 2.4 134
Duck, meat only, roasted, 3 oz 2.3  171
Lamb, shoulder, cooked, 3 oz 2.3  237
*Prune juice, ¾ cup 2.3 136
Shrimp, canned, 3 oz 2.3 102
*Cowpeas, cooked, ½ cup 2.2 100
Ground beef, 15% fat, cooked, 3 oz 2.2 212
*Tomato puree, ½ cup 2.2 48
*Lima beans, cooked, ½ cup 2.2 108
*Soybeans, green, cooked, ½ cup 2.2 127
*Navy beans, cooked, ½ cup 2.1 127
*Refried beans, ½ cup 2.1 118
Beef, top sirloin, cooked, 3 oz 2.0 156
*Tomato paste, ¼ cup 2.0 54

Food Sources of iron are ranked by milligrams of iron per standard amount; also calories in the standard amount. (All amounts listed provide 10% or more of the Recommended Dietary Allowance (RDA) for teenage and adult females, which is 18 mg/day.)

aHigh in cholesterol.

*These are non-heme iron sources. To improve absorption, eat these with a vitamin-C rich food.

Source: USDA/HHS Dietary Guidelines for Americans, 2005
Nutrient values from Agricultural Research Service (ARS) Nutrient Database for Standard Reference, Release 17. Foods are from ARS single nutrient reports, sorted in descending order by nutrient content in terms of common household measures. Food items and weights in the single nutrient reports are adapted from those in the 2002 revision of USDA Home and Garden Bulletin No. 72, Nutritive Value of Foods. Mixed dishes and multiple preparations of the same food item have been omitted from this table.

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Dietary Sources of Vitamin C

Food, Standard Amount Vitamin C (mg) Calories
Guava, raw, ½ cup 188 56
Red bell pepper, raw, ½ cup 142 20
Red bell pepper, cooked, ½ cup 116 19
Kiwi fruit, 1 medium 70 46
Orange, raw, 1 medium 70 62
Orange juice, ¾ cup 61 to 93 79 to 84
Green bell pepper, raw, ½ cup 60 15
Green bell pepper, cooked, ½ cup 51 19
Grapefruit juice, ¾ cup 50 to 70 71 to 86
Vegetable juice cocktail, ¾ cup 50 34
Strawberries, raw, ½ cup 49 27
Brussels sprouts, cooked, ½ cup 48 28
Cantaloupe, ¼ medium 47 51
Papaya, raw, ¼ medium 47 30
Kohlrabi, cooked, ½ cup 45 24
Broccoli, raw, ½ cup 39 15
Edible pod peas, cooked, ½ cup 38 34
Broccoli, cooked, ½ cup 37 26
Sweet potato, canned, ½ cup 34 116
Tomato juice, ¾ cup 33 31
Cauliflower, cooked, ½ cup 28 17
Pineapple, raw, ½ cup 28 37
Kale, cooked, ½ cup 27 18
Mango, ½ cup 23 54

Food sources of vitamin C are ranked by milligrams (mg) of vitamin C per standard amount; also calories in the standard amount. (All amounts listed provide 20% or more of the Recommended Dietary Allowance (RDA) of 90 mg/day for adult men.)

Source: USDA/HHS Dietary Guidelines for Americans, 2005
Nutrient values from Agricultural Research Service (ARS) Nutrient Database for Standard Reference, Release 17. Foods are from ARS single nutrient reports, sorted in descending order by nutrient content in terms of common household measures. Food items and weights in the single nutrient reports are adapted from those in the 2002 revision of USDA Home and Garden Bulletin No. 72, Nutritive Value of Foods. Mixed dishes and multiple preparations of the same food item have been omitted from this table.

Source
Centers for Disease Control and Prevention

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