Iron Content of Fishes and Shellfishes
(121 - 130)
0.1 mg
(per 47 g edible portion)
Turban shell (raw)
0.1 mg
(per 9 g edible portion)
Pond smelt (raw)
0.7 mg
(per 90 g edible portion)
Spanish mackerel (raw)
0.5 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
1.5 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.1 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
0.3 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
0.5 mg
(per 90 g edible portion)
Common Japanese conger (raw)
0.5 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
0.4 mg
(per 100 g edible portion)
Horse mackerel (boiled)
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