Iodine Content of Fishes and Shellfishes
(Initial J)
4 μg
(per 18 g edible portion)
Japanese anchovy (raw)
4 μg
(per 110 g edible portion)
Japanese common squid (baked)
5 μg
(per 125 g edible portion)
Japanese common squid (boiled)
4 μg
(per 190 g edible portion)
Japanese common squid (raw)
146 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
21 μg
(per 152 g edible portion)
Japanese pilchard (raw)
