Iodine Content of Fishes and Shellfishes
(11 - 20)
11 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
9 μg
(per 40 g edible portion)
Short-necked clam (raw)
4 μg
(per 18 g edible portion)
Japanese anchovy (raw)
23 μg
(per 130 g edible portion)
Gizzard shad (raw)
8 μg
(per 65 g edible portion)
Sandfish (raw)
3 μg
(per 9 g edible portion)
Pond smelt (raw)
21 μg
(per 152 g edible portion)
Japanese pilchard (raw)
10 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
16 μg
(per 90 g edible portion)
Horse mackerel (baked)
293 μg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
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