Fishes and Shellfishes Low in Phosphorus (21st - 40th) (per 100 g edible portion)

• Fish paste product (yaki-chikuwa)
  
  110 mg
• Fish paste product (naruto)
  
  110 mg
• Fish paste product (hanpen)
  
  110 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  120 mg
• Sandfish (raw)
  
  120 mg
• Jackknife clam (raw)
  
  120 mg
• Turban shell (baked)
  
  120 mg
• Whelk (raw)
  
  120 mg
• Cockle (foot, raw)
  
  120 mg
• Snow crab (canned in brine)
  
  120 mg
• Common octopus (boiled)
  
  120 mg
• Fish paste product (datemaki)
  
  120 mg
• Fish paste product (tsumire)
  
  120 mg
• Kichiji rockfish (raw)
  
  130 mg
• Carp (cultured, viscera, raw)
  
  130 mg
• Walleye pollack (surimi)
  
  130 mg
• Yellowtail (mature, raw)
  
  130 mg
• Apple snail (canned in brine)
  
  130 mg
• Topshell (canned with seasoning)
  
  130 mg
• Anglerfish (raw)
  
  140 mg