Ash Content of Fishes and Shellfishes (Initial J)

1.3 g

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

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

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

(per 110 g edible portion)
Japanese common squid (baked)
2 g

(per 125 g edible portion)
Japanese common squid (boiled)
2.1 g

(per 190 g edible portion)
Japanese common squid (raw)
4.6 g

(per 190 g edible portion)
Japanese eel (kabayaki)
0.2 g

(per 10 g edible portion)
Japanese icefish (raw)
1.6 g

(per 152 g edible portion)
Japanese pilchard (baked)
1.6 g

(per 152 g edible portion)
Japanese pilchard (boiled)

< 1 2 3 >