Calcium Content of Fishes and Shellfishes
(141 - 150)
22 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
108 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
181 mg
(per 960 g edible portion)
Pink salmon (salted)
18 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
16 mg
(per 130 g edible portion)
Horse mackerel (raw)
10 mg
(per 40 g edible portion)
Fish paste product (datemaki)
28 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
25 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
47 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
18 mg
(per 73 g edible portion)
Scallop (boiled)
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