<http://webisa.webdatacommons.org/300381845>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/443009924>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/300381845> .
<http://webisa.webdatacommons.org/prov/491904592>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/300381845> .
<http://webisa.webdatacommons.org/300381845>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<healthy.net> .
<http://webisa.webdatacommons.org/prov/10692630>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/300381845> .
<http://webisa.webdatacommons.org/prov/285453629>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/300381845> .
<http://webisa.webdatacommons.org/prov/425215104>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/300381845> .
<http://webisa.webdatacommons.org/300381845>	<http://www.w3.org/ns/prov#value>	"In addition to beef, liver, and other organ meats that have relatively high amounts of absorbable iron, pork, lamb, chicken, and shellfish such as clams and oysters contain reasonable iron levels." .