Phosphorus Content of Fishes and Shellfishes
(211 - 220)
20 mg
(per 20 g edible portion)
Oyster (cultured, raw)
54 mg
(per 120 g edible portion)
Abalone (raw)
38 mg
(per 100 g edible portion)
Hard clam (raw)
17 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
11 mg
(per 50 g edible portion)
Freshwater clam (raw)
14 mg
(per 40 g edible portion)
Short-necked clam (raw)
8 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
63 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
66 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
60 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
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