Phosphorus Content of Fishes and Shellfishes
(61 - 70)
202 mg
(per 65 g edible portion)
Spanish mackerel (baked)
153 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
360 mg
(per 120 g edible portion)
Abalone (steamed and dried)
30 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
450 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
570 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
315 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
630 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
570 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
296 mg
(per 152 g edible portion)
Japanese pilchard (baked)
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