The amount of Fishes and Shellfishes that contain 4 mg of Iron (101 - 110)

• 

  1 mg

  (per 95 g edible portion)

  Fish paste product (fish sausage)
  × 4
• 

  0.6 mg

  (per 60 g edible portion)

  Fish paste product (tsumire)
  × 6.7
• 

  0.7 mg

  (per 70 g edible portion)

  Fish paste product (yaki-chikuwa)
  × 5.7
• 

  0.8 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in brine)
  × 5
• 

  1.2 mg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 3.3
• 

  0.1 mg

  (per 47 g edible portion)

  Turban shell (baked)
  × 40
• 

  2.5 mg

  (per 280 g edible portion)

  Albacore (raw)
  × 1.6
• 

  6.5 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.6
• 

  0.6 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 6.7
• 

  0.7 mg

  (per 80 g edible portion)

  Skipjack, Canned product (flaked meat in oil)
  × 5.7