Iron Content of Fishes and Shellfishes
56.9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
37.8 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
40.7 mg
(per 120 g edible portion)
Abalone (shiokara)
27.8 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
21.6 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
1.9 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
1.8 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1.5 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
0.3 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
7.2 mg
(per 100 g edible portion)
Hard clam (tsukudani)
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