Iodine Content of Fishes and Shellfishes
315 μg
(per 90 g edible portion)
Pacific cod (raw)
97 μg
(per 120 g edible portion)
Abalone (raw)
59 μg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
7 μg
(per 47 g edible portion)
Turban shell (raw)
10 μg
(per 10 g edible portion)
Anglerfish (liver, raw)
12 μg
(per 20 g edible portion)
Sea cucumber (raw)
146 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
10 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
15 μg
(per 20 g edible portion)
Oyster (cultured, raw)
87 μg
(per 500 g edible portion)
Snow crab (raw)
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