Potassium Content of Fishes and Shellfishes
(121 - 130)
190 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
30 mg
(per 18 g edible portion)
Japanese anchovy (raw)
256 mg
(per 155 g edible portion)
Three-line grunt (raw)
1972 mg
(per 800 g edible portion)
Common octopus (raw)
73 mg
(per 25 g edible portion)
Bloody clam (raw)
17 mg
(per 6 g edible portion)
Loach (raw)
232 mg
(per 80 g edible portion)
Hairtail (raw)
264 mg
(per 130 g edible portion)
Pacific saury (baked)
52 mg
(per 30 g edible portion)
Halfbeak (raw)
406 mg
(per 200 g edible portion)
With ovary (raw)
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