Iron Content of Fishes and Shellfishes
(81 - 90)
0.8 mg
(per 120 g edible portion)
Abalone (raw)
0.5 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
2.6 mg
(per 170 g edible portion)
Mackerel (baked)
2.7 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
5.1 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
0.5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
1.5 mg
(per 150 g edible portion)
Pacific saury (raw)
1 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
35.1 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
0.1 mg
(per 5 g edible portion)
Pacific cod (denbu)
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