Iron Content of Fishes and Shellfishes
(51 - 60)
0.8 mg
(per 100 g edible portion)
Hard clam (raw)
2.1 mg
(per 152 g edible portion)
Japanese pilchard (baked)
2.4 mg
(per 120 g edible portion)
Abalone (steamed and dried)
4.2 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1.8 mg
(per 130 g edible portion)
Pacific saury (baked)
3.8 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
3.8 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
3.8 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
8 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0.6 mg
(per 30 g edible portion)
Chum salmon (ikura)
<
1
…
6
…
23
>
