Chicken, turkey, pork, salmon, spinach and whole wheat bread are some foods that contain less than one milligram of iron. Other low-iron foods include tuna, potatoes and pasta.
Some people are sensitive to iron levels. Hemochromatosis causes the body to lose the ability to regulate the amount of iron stored and absorbed. Vitamin C enhances the absorption of iron from plant sources. People sensitive to iron can avoid vitamin C-rich foods to lower their iron levels. Vitamin C is found in many fruits and vegetables, especially citrus fruits.
The recommended daily intake of iron for a healthy adult is 10 milligrams per day for men and 14 for premenopausal women.