The amount of Fishes and Shellfishes that contain 21 mg of Iron (61 - 70)

• 

  2 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 10.5
• 

  0.7 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 30
• 

  0.4 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 52.5
• 

  3 mg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 7
• 

  22.2 mg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.9
• 

  1.5 mg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 14
• 

  2.3 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 9.1
• 

  0.3 mg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 70
• 

  0.6 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 35
• 

  1.4 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in oil)
  × 15