Iodine Content of Fishes and Shellfishes
(31 - 40)
29 μg
(per 210 g edible portion)
Yellowfin tuna (raw)
7 μg
(per 100 g edible portion)
Horse mackerel (boiled)
6 μg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
34 μg
(per 280 g edible portion)
Albacore (raw)
17 μg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
79 μg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
50 μg
(per 450 g edible portion)
Amberjack (raw)
105 μg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
57 μg
(per 710 g edible portion)
Common octopus (boiled)
8 μg
(per 95 g edible portion)
Red sea bream (cultured, baked)
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