Potassium Content of Fishes and Shellfishes
(111 - 120)
248 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
236 mg
(per 152 g edible portion)
Japanese pilchard (raw)
185 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
152 mg
(per 145 g edible portion)
Blue crab (raw)
135 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
563 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
1200 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
540 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
630 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
570 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
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