Calcium Content of Fishes and Shellfishes
(81 - 90)
37 mg
(per 55 g edible portion)
Snow crab (canned in brine)
31 mg
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
83 mg
(per 315 g edible portion)
Horsehair crab (boiled)
11 mg
(per 40 g edible portion)
Short-necked clam (raw)
23 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
34 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
38 mg
(per 90 g edible portion)
Horse mackerel (baked)
26 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
56 mg
(per 90 g edible portion)
Chum salmon (sujiko)
54 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
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