Manganese Content of Fishes and Shellfishes
(Initial J)
0.01 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.08 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.02 mg
(per 110 g edible portion)
Japanese common squid (baked)
0.03 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.01 mg
(per 190 g edible portion)
Japanese common squid (raw)
0.01 mg
(per 10 g edible portion)
Japanese icefish (raw)
0.08 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0.07 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
0.05 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
0.07 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
<
1
2
3
>
