The amount of Fishes and Shellfishes that contain 4 mg of Iron
(61 - 70)
2 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
×
2
0.7 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
×
5.7
0.4 mg
(per 20 g edible portion)
Oyster (cultured, raw)
×
10
3 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
×
1.3
22.2 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
×
0.2
1.5 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
×
2.7
2.3 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
×
1.7
0.3 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
×
13.3
0.6 mg
(per 32 g edible portion)
Abalone (canned in brine)
×
6.7
1.4 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
×
2.9
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