Phosphorus Content of Fishes and Shellfishes
(51 - 60)
256 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
576 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
256 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
128 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
187 mg
(per 90 g edible portion)
Horse mackerel (baked)
62 mg
(per 20 g edible portion)
Antarctic krill (boiled)
62 mg
(per 20 g edible portion)
Antarctic krill (raw)
50 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
341 mg
(per 110 g edible portion)
Japanese common squid (baked)
868 mg
(per 280 g edible portion)
Albacore (raw)
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