Magnesium Content of Fishes and Shellfishes
(31 - 40)
72 mg
(per 90 g edible portion)
Chum salmon (sujiko)
8 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
8 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
8 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
68 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
90 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
15 mg
(per 20 g edible portion)
Oyster (cultured, raw)
8 mg
(per 26 g edible portion)
Mussel (raw)
307 mg
(per 1050 g edible portion)
Alfonsino (raw)
26 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
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