Ash Content of Fishes and Shellfishes (201 - 210)

0.9 g

(per 152 g edible portion)
Japanese pilchard (raw)
0.1 g

(per 18 g edible portion)
Japanese anchovy (raw)
1 g

(per 155 g edible portion)
Three-line grunt (raw)
0.8 g

(per 130 g edible portion)
Amago salmon (cultured, raw)
0.5 g

(per 40 g edible portion)
Common Japanese conger (steamed)
0.7 g

(per 90 g edible portion)
Common Japanese conger (raw)
0.5 g

(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
0.9 g

(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
29.7 g

(per 4500 g edible portion)
Yellowtail (mature, raw)
1.3 g

(per 120 g edible portion)
Silver warehou (raw)

< 1 … 21 22 23 >