Calcium Content of Fishes and Shellfishes
(91 - 100)
36 mg
(per 60 g edible portion)
Fish paste product (tsumire)
16 mg
(per 65 g edible portion)
Sandfish (raw)
50 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
6 mg
(per 18 g edible portion)
Japanese anchovy (raw)
32 mg
(per 90 g edible portion)
Barracuda (baked)
12 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
37 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
197 mg
(per 540 g edible portion)
Brown sole (boiled)
66 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
66 mg
(per 120 g edible portion)
Abalone (shiokara)
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