The amount of Fishes and Shellfishes that contain 3.5 mg of Iron (221 - 230)

• 

  0.1 mg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 35
• 

  0.4 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 8.8
• 

  0.4 mg

  (per 40 g edible portion)

  Common Japanese conger (steamed)
  × 8.8
• 

  0.6 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, baked)
  × 5.8
• 

  0.5 mg

  (per 90 g edible portion)

  Horse mackerel (baked)
  × 7
• 

  0.7 mg

  (per 90 g edible portion)

  Fish paste product (satsuma-age)
  × 5
• 

  0.2 mg

  (per 20 g edible portion)

  Mantis shrimp (boiled)
  × 17.5
• 

  0.2 mg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 17.5
• 

  0.4 mg

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 8.8
• 

  0.1 mg

  (per 47 g edible portion)

  Turban shell (raw)
  × 35