Phosphorus Content of Fishes and Shellfishes
(101 - 110)
475 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
518 mg
(per 207 g edible portion)
Chinook salmon (raw)
1680 mg
(per 960 g edible portion)
Pink salmon (salted)
304 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
163 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
125 mg
(per 100 g edible portion)
Horse mackerel (boiled)
8 mg
(per 10 g edible portion)
Northern shrimp (raw)
198 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
216 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
1415 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
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