Iron Content of Fishes and Shellfishes
(31 - 40)
4 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
0.5 mg
(per 50 g edible portion)
Hard clam (baked)
0.2 mg
(per 5 g edible portion)
Sakura shrimp (dried)
0.2 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
0.3 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
2.9 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
2 mg
(per 73 g edible portion)
Scallop (boiled)
2.4 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0.5 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
0.2 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
<
1
…
4
…
23
>
