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