Potassium Content of Fishes and Shellfishes
1232 mg
(per 140 g edible portion)
Pacific cod (dried split)
160 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
60 mg
(per 5 g edible portion)
Sakura shrimp (dried)
120 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
495 mg
(per 45 g edible portion)
Squid, Processed product (surume)
488 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
203 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
24 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
81 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
74 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
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