The amount of Fishes and Shellfishes that contain 21 mg of Iron (31 - 40)

• 

  4 mg

  (per 600 g edible portion)

  Keen's gaper (siphon, raw)
  × 5.3
• 

  0.5 mg

  (per 50 g edible portion)

  Hard clam (baked)
  × 42
• 

  0.2 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 105
• 

  0.2 mg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 105
• 

  0.3 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 70
• 

  2.9 mg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 7.2
• 

  2 mg

  (per 73 g edible portion)

  Scallop (boiled)
  × 10.5
• 

  2.4 mg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 8.8
• 

  0.5 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 42
• 

  0.2 mg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 105