Iron Content of Fishes and Shellfishes
(21 - 30)
2.2 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
0.9 mg
(per 25 g edible portion)
Mezashi (baked)
0.1 mg
(per 3 g edible portion)
Sea cucumber (konowata)
5.8 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
0.5 mg
(per 48 g edible portion)
Hard clam (boiled)
0.6 mg
(per 40 g edible portion)
Short-necked clam (raw)
7.8 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
1.3 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.4 mg
(per 26 g edible portion)
Mussel (raw)
0.3 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
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