Iron Content of Fishes and Shellfishes
(71 - 80)
2.3 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1.4 mg
(per 152 g edible portion)
Japanese pilchard (raw)
0.2 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
1.8 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
1.1 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.2 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
0.6 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0.2 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
2.6 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
0.8 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
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