Ash Content of Fishes and Shellfishes (91 - 100)

0.6 g

(per 25 g edible portion)
Bloody clam (raw)
4.1 g

(per 180 g edible portion)
Pink salmon (canned in brine)
1.8 g

(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
3.4 g

(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
0.4 g

(per 20 g edible portion)
Oyster (cultured, boiled)
0.2 g

(per 26 g edible portion)
Mussel (raw)
4.2 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
3.5 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
0.7 g

(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
4.6 g

(per 210 g edible portion)
Skipjack, Processed product (namari)

< 1 … 10 … 23 >