This conclusion does not apply to fish prepared (or salted) by other means. 4 Includes both foods naturally containing the constituent and foods which have the constituent added (see chapter 3.5.3). 5 Although red and processed meats contain iron, the general category of foods containing iron comprises many other foods, including those of plant origin. 6 The evidence is mostly from meats preserved or cooked in these ways. 7 Found mostly in fortified foods and animal foods.