The amount of Fishes and Shellfishes that contain 120 mg of Phosphorus (61 - 70)

• 

  202 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 0.6
• 

  153 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 0.8
• 

  360 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 0.3
• 

  30 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 4
• 

  450 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 0.3
• 

  570 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 0.2
• 

  315 mg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 0.4
• 

  630 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 0.2
• 

  570 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 0.2
• 

  296 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 0.4