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116 Fish Highest in Iron, Fe

Ranked by a Common Serving Size
18mg Iron, Fe = 100% DV
  1. Canned Eastern Oysters
    18.2mg (101% DV) in 1 can (12 oz), oysters and liquid
    Database: Standard Release (Common)(Source)
  2. Cooked Cuttlefish
    9.2mg (51% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  3. Whelk (Cooked)
    8.6mg (48% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  4. Octopus (Cooked)
    8.1mg (45% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  5. Cooked Pacific Oysters
    7.8mg (43% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  6. Cooked Eastern Oysters (Farmed)
    6.6mg (37% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  7. Cooked Eastern Oysters (Wild)
    6.1mg (34% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  8. Cooked Blue Mussels
    5.7mg (32% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  9. Raw Eastern Oysters
    4.9mg (27% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  10. Canned Sardines
    4.4mg (24% DV) in 1 cup, drained
    Database: Standard Release (Common)(Source)
  11. Cooked Wild Eastern Oysters
    3.9mg (22% DV) in 6 medium
    Database: Standard Release (Common)(Source)
  12. Abalone (Cooked)
    3.2mg (18% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  13. Anchovies (Raw)
    2.8mg (16% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  14. Atlantic Mackerel (Cooked)
    2.7mg (15% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  15. Canned Shrimp
    2.7mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  16. Raw Pacific Oysters
    2.6mg (14% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  17. Cooked Clams
    2.4mg (13% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  18. Queen Crab (Cooked)
    2.4mg (13% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  19. Cooked Grouper
    2.3mg (13% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  20. Canned Clams
    2.3mg (13% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  21. Cooked Mahimahi
    2.3mg (13% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  22. Bluefin Tuna (Cooked)
    2.2mg (12% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  23. Cooked Pacific Herring
    2.1mg (12% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  24. Queen Crab (Raw)
    2.1mg (12% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  25. Cooked Walleye Pike
    2.1mg (12% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  26. Atlantic Herring
    2mg (11% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  27. Cooked King Mackerel
    1.9mg (11% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  28. Atlantic Mackerel (Raw)
    1.8mg (10% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  29. Baked Conch
    1.8mg (10% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  30. Wild Atlantic Salmon (Cooked)
    1.8mg (10% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  31. Cooked Yellowfin Tuna
    1.6mg (9% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  32. Clams (Raw)
    1.4mg (8% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  33. Cooked Sablefish
    1.4mg (8% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  34. Cooked Skipjack
    1.4mg (8% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  35. Cooked Striped Bass
    1.3mg (7% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  36. Striped Bass (Raw)
    1.3mg (7% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  37. Cooked Northern Pike
    1.2mg (7% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  38. Cooked Coho Salmon (Wild Moist Heat)
    1.2mg (7% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  39. Cooked Tilapia
    1.2mg (7% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  40. Fresh Water Bass (Raw)
    1.2mg (7% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  41. Cooked Spiny Lobster
    1.2mg (7% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  42. Skipjack Tuna (Raw)
    1.1mg (6% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  43. Cooked Smelt
    1mg (6% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  44. Cooked Eel
    1mg (6% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  45. Alaskan King Crab
    1mg (6% DV) in 1 leg
    Database: Standard Release (Common)(Source)
  46. Cooked Coho Salmon (Wild)
    1mg (6% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  47. Cooked Orange Roughy
    1mg (6% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  48. Cooked Crayfish
    0.9mg (5% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  49. Canned Anchovies
    0.9mg (5% DV) in 5 anchovies
    Database: Standard Release (Common)(Source)
  50. Cooked Sockeye Salmon
    0.9mg (5% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  51. Bluefin Tuna (Raw)
    0.9mg (5% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  52. Canned Sockeye Salmon (With Bones)
    0.9mg (5% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  53. Cooked Yellowtail
    0.9mg (5% DV) in 1/2 fillet
    Database: Standard Release (Common)(Source)
  54. Cooked Atlantic Cod
    0.9mg (5% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  55. Fried Calamari
    0.9mg (5% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  56. Cooked Sturgeon
    0.8mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  57. Smoked Sturgeon
    0.8mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  58. Canned White Tuna (Water Packed)
    0.8mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  59. Canned Pink Salmon (With Skin And Bones)
    0.7mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  60. Raw Tilapia
    0.7mg (4% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  61. Wild Atlantic Salmon (Raw)
    0.7mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  62. Crayfish
    0.7mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  63. Smoked Whitefish
    0.7mg (4% DV) in 1 cup, cooked
    Database: Standard Release (Common)(Source)
  64. Cooked Coho Salmon (Farmed)
    0.7mg (4% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  65. Canned Blue Crab
    0.7mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  66. Canned White Tuna (Oil Packed)
    0.6mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  67. Farmed Atlantic Salmon
    0.6mg (3% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  68. Cooked Pompano
    0.6mg (3% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  69. Canned Salmon
    0.6mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  70. Blue Crab
    0.6mg (3% DV) in 1 cup, flaked and pieces
    Database: Standard Release (Common)(Source)
  71. Blue Crab Cakes
    0.6mg (3% DV) in 1 cake
    Database: Standard Release (Common)(Source)
  72. Dungeness Crab (Raw)
    0.6mg (3% DV) in 1 crab
    Database: Standard Release (Common)(Source)
  73. Cooked Tilefish
    0.5mg (3% DV) in 1/2 fillet
    Database: Standard Release (Common)(Source)
  74. Cooked Trout
    0.5mg (3% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  75. Scallops
    0.5mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  76. Canned Sockeye Salmon (With Skin And Bones)
    0.5mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  77. Cooked Catfish
    0.5mg (3% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  78. Canned Pink Salmon
    0.5mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  79. Cooked Pollock
    0.5mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  80. Yellowtail (Raw)
    0.4mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  81. Canned Atlantic Cod
    0.4mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  82. Smoked Haddock
    0.4mg (2% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  83. Cooked Sea Bass
    0.4mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  84. Cooked Snapper
    0.4mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  85. Cooked Swordfish
    0.4mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  86. Canned Sockeye Salmon
    0.4mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  87. Cooked Turbot
    0.4mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  88. Cooked Whitefish
    0.4mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  89. Cooked Dungeness Crab
    0.4mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  90. Pickled Herring
    0.3mg (2% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  91. Pink Salmon (Raw)
    0.3mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  92. Cooked Whiting
    0.3mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  93. Farmed Atlantic Salmon (Raw)
    0.3mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  94. Kippered Herring
    0.3mg (2% DV) in 1 fillet, small (2-3/8 inch x 1-3/8 inch x 1/4 inch)
    Database: Standard Release (Common)(Source)
  95. Cooked Alaska Pollock
    0.3mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  96. Flat Fish (Flounder Or Sole)
    0.3mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  97. Cooked Haddock
    0.3mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  98. Imitation Crab Meat
    0.3mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  99. Whitefish (Raw)
    0.3mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  100. Raw Whiting
    0.3mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  101. Raw Coho Salmon
    0.3mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  102. Cooked Rainbow Trout
    0.3mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  103. Cooked Lingcod
    0.3mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  104. Cooked Shrimp
    0.3mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  105. Yellowfin Tuna (Raw)
    0.2mg (1% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  106. Smoked Salmon
    0.2mg (1% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  107. Cooked Halibut
    0.2mg (1% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  108. Lobster (Cooked)
    0.2mg (1% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  109. Squid (Raw)
    0.2mg (1% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  110. Rainbow Trout (Raw)
    0.2mg (1% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  111. Fish Roe (Cooked)
    0.2mg (1% DV) in 1 oz
    Database: Standard Release (Common)(Source)
  112. Cooked Pacific Cod
    0.2mg (1% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  113. Cooked Atlantic Perch
    0.1mg (1% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  114. Fish Roe
    0.1mg (1% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  115. Cooked Cod
    0.1mg (1% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  116. Raw Scallops
    0.1mg (1% DV) in 1 unit 2 large or 5 small
    Database: Standard Release (Common)(Source)