Magnesium Content of Fishes and Shellfishes
52 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
16 mg
(per 5 g edible portion)
Sakura shrimp (dried)
13 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
23 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
19 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
77 mg
(per 45 g edible portion)
Squid, Processed product (surume)
12 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
26 mg
(per 20 g edible portion)
Sea cucumber (raw)
20 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
13 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
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