The amount of Fishes and Shellfishes that contain 20 mg of Iron
(31 - 40)
4 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
×
5
0.5 mg
(per 50 g edible portion)
Hard clam (baked)
×
40
0.2 mg
(per 5 g edible portion)
Sakura shrimp (dried)
×
100
0.2 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
×
100
0.3 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
×
66.7
2.9 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
×
6.9
2 mg
(per 73 g edible portion)
Scallop (boiled)
×
10
2.4 mg
(per 90 g edible portion)
Chum salmon (sujiko)
×
8.3
0.5 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
×
40
0.2 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
×
100
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