Phosphorus Content of Fishes and Shellfishes
(111 - 120)
156 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
11 mg
(per 7 g edible portion)
Blue sprat (raw)
842 mg
(per 540 g edible portion)
Brown sole (baked)
24 mg
(per 18 g edible portion)
Japanese anchovy (raw)
74 mg
(per 32 g edible portion)
Abalone (canned in brine)
207 mg
(per 90 g edible portion)
Pacific cod (raw)
209 mg
(per 130 g edible portion)
Pacific saury (baked)
506 mg
(per 220 g edible portion)
Mackerel (boiled)
994 mg
(per 720 g edible portion)
Mackerel (raw)
276 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
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