SOME GOOD SOURCES OF IRON*
- Meats -- beef, pork, lamb, and liver and other organ meats**
- Poultry -- chicken, duck, and turkey, especially dark meat; liver**
- Fish -- shellfish, like clams, mussels, and oysters; sardines; anchovies; and other fish**
- Leafy greens of the cabbage family, such as broccoli, kale, turnip greens, collards
- Legumes, such as lima beans and green peas; dry beans and peas, such as pinto beans, black-eyed peas, and canned baked beans
- Yeast-leavened whole-wheat bread and rolls
- Iron-enriched white bread, pasta, rice, and cereals. Read the labels.
* Does not include complete list of examples. You can obtain additional information from "Good Sources of Nutrients," USDA, January 1990. Also read food labels for brand-specific information.
** Some foods in this group are high in fat, cholesterol, or both. Choose lean, lower fat, lower cholesterol foods most often. Read the labels.
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