Copper Content of Fishes and Shellfishes
(111 - 120)
0.65 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0.17 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0.86 mg
(per 960 g edible portion)
Pink salmon (baked)
0.02 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.01 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.05 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
0.07 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0.02 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
2.16 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
-
(per 6 g edible portion)
Loach (raw)
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