The amount of Fishes and Shellfishes that contain 3.5 mg of Iron (1 - 10)

• 

  56.9 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 0.06
• 

  37.8 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 0.09
• 

  40.7 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 0.09
• 

  27.8 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (with seasoning)
  × 0.1
• 

  21.6 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 0.2
• 

  1.9 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 1.8
• 

  1.8 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 1.9
• 

  1.5 mg

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 2.3
• 

  0.3 mg

  (per 3 g edible portion)

  Skipjack, Processed product (kezuri-bushi)
  × 11.7
• 

  7.2 mg

  (per 100 g edible portion)

  Hard clam (tsukudani)
  × 0.5