The amount of Fishes and Shellfishes that contain 40 mg of Iron (51 - 60)

• 

  0.8 mg

  (per 100 g edible portion)

  Hard clam (raw)
  × 50
• 

  2.1 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 19
• 

  2.4 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 16.7
• 

  4.2 mg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 9.5
• 

  1.8 mg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 22.2
• 

  3.8 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 10.5
• 

  3.8 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 10.5
• 

  3.8 mg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 10.5
• 

  8 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 5
• 

  0.6 mg

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 66.7