Calcium Content of Fishes and Shellfishes
(1 - 10)
710 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
250 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
220 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
100 mg
(per 5 g edible portion)
Sakura shrimp (dried)
75 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
98 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
72 mg
(per 6 g edible portion)
Loach (boiled)
66 mg
(per 6 g edible portion)
Loach (raw)
78 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
280 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
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