Iron Content of Fishes and Shellfishes
(111 - 120)
0.7 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
0.1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.4 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
0.4 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
0.6 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
0.5 mg
(per 90 g edible portion)
Horse mackerel (baked)
0.7 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0.2 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
0.2 mg
(per 20 g edible portion)
Antarctic krill (raw)
0.4 mg
(per 45 g edible portion)
Squid, Processed product (surume)
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