The amount of Fishes and Shellfishes that contain 4 mg of Iron (81 - 90)

• 

  0.8 mg

  (per 120 g edible portion)

  Abalone (raw)
  × 5
• 

  0.5 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 8
• 

  2.6 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 1.5
• 

  2.7 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 1.5
• 

  5.1 mg

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 0.8
• 

  0.5 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 8
• 

  1.5 mg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 2.7
• 

  1 mg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 4
• 

  35.1 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.1
• 

  0.1 mg

  (per 5 g edible portion)

  Pacific cod (denbu)
  × 40