Phosphorus Content of Fishes and Shellfishes
230 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
150 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
60 mg
(per 5 g edible portion)
Sakura shrimp (dried)
84 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
120 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
495 mg
(per 45 g edible portion)
Squid, Processed product (surume)
99 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
541 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
43 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
129 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
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