The amount of Fishes and Shellfishes that contain 460 mg of Phosphorus (211 - 220)

• 

  20 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 23
• 

  54 mg

  (per 120 g edible portion)

  Abalone (raw)
  × 8.5
• 

  38 mg

  (per 100 g edible portion)

  Hard clam (raw)
  × 12.1
• 

  17 mg

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 27.1
• 

  11 mg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 41.8
• 

  14 mg

  (per 40 g edible portion)

  Short-necked clam (raw)
  × 32.9
• 

  8 mg

  (per 10 g edible portion)

  Fish paste product (kanifumi-kamaboko)
  × 57.5
• 

  63 mg

  (per 90 g edible portion)

  Fish paste product (satsuma-age)
  × 7.3
• 

  66 mg

  (per 110 g edible portion)

  Fish paste product (yakinuki-kamaboko)
  × 7
• 

  60 mg

  (per 100 g edible portion)

  Fish paste product (mushi-kamaboko)
  × 7.7