Phosphorus Content of Fishes and Shellfishes
(151 - 160)
1440 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
375 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
800 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
280 mg
(per 200 g edible portion)
With ovary (raw)
702 mg
(per 540 g edible portion)
Brown sole (boiled)
540 mg
(per 540 g edible portion)
Brown sole (raw)
170 mg
(per 170 g edible portion)
Golden-thread (raw)
95 mg
(per 50 g edible portion)
Ocellated octopus (raw)
1353 mg
(per 1780 g edible portion)
King crab (boiled)
23 mg
(per 48 g edible portion)
Hard clam (boiled)
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