The iron content of chicken meat is not found in any of the Japanese Food Composition Tables. Using isotopes, Dr. C. V. Moore investigated the absorption of iron of chicken meat and found that it was greater than 30%, while each absorption of iron of chicken egg, chicken liver, spinach, lettuce, and dried yeast was only 10%. The author investigated iron content of meat of ten white Leghorn chickens. Both raw and water boiled meat at breast, thigh, and drumstick were used for the investigation. The differences between iron contents of raw thigh meat and boiled thigh meat, and between those of raw drumstick meat and boiled drumstick meat were significant whereas the difference as for breast meat was not significant. However, when the chicken meat is considered as a whole, the loss of iron by boiling with water was significant. Iron contents of some of the daily foods obtained by analyses with α α'-dipyridyl were lower than those shown in the composition tables. Reasonable estimates of the average iron contents of raw and boiled chicken meat are 2, 10mg% and I. 85mg%, respectively.