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Food Composition Discussion Group <[log in to unmask]>
Date:
Fri, 5 Oct 2018 10:14:39 +0200
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Anders Møller <[log in to unmask]>
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Danish Food Informatics
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To: Jean T Cox <[log in to unmask]>
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Dear Jean,

 

For the sheep/mutton please take a look at

 

H.C. Schönfeldt, S.M. van Heerden, J. Sainsbury & N. Gibson

The nutrient content of selected South African lamb and mutton organ meats
(offal)

South African Journal of Animal Science 2011, 41 (no 2)

 

All the best,

Anders

 

 

Anders Møller

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

 

From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Jean T Cox
Sent: Wednesday, October 3, 2018 23:26
To: [log in to unmask]
Subject: iron content of various foods

 

Greetings, all,

I am working on options for someone that needs to eat more high iron foods.
Most of them I’ve found in the USDA food composition tables but haven’t
found the following things that these folks specifically asked about.   For
the fish, I have information for northern pike and king salmon livers, but
not these fish.  I have information for lamb but not the older sheep/mutton
except for the muscle meat.  If you know where I can find any of these,
please let me know.

                Liver, trout

                Liver, catfish

                Liver, bass

 

                Lungs, sheep

                Heart, sheep

                Intestines, sheep

                Liver, sheep

 

Thanks!

Jean

 

Jean Cox, MS, RD, LN

Pediatric Renal Dietitian

University of New Mexico

 

  _____  

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