Ash Content of Fishes and Shellfishes (1 - 10)

2.4 g

(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
0.8 g

(per 5 g edible portion)
Sakura shrimp (niboshi)
1.3 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
1.3 g

(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.8 g

(per 7 g edible portion)
Blue sprat (seasoned and dried)
0.6 g

(per 5 g edible portion)
Sakura shrimp (dried)
1.1 g

(per 10 g edible portion)
Japanese sand lance (niboshi)
1.5 g

(per 16 g edible portion)
Sea urchin (tsubu-uni)
1.4 g

(per 15 g edible portion)
Shirasuboshi (semi-dried)
5.7 g

(per 70 g edible portion)
Big-eye sardine (maruboshi)

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