Potassium Content of Fishes and Shellfishes
(141 - 150)
112 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
385 mg
(per 190 g edible portion)
Japanese common squid (raw)
27 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
594 mg
(per 220 g edible portion)
Mackerel (boiled)
270 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
325 mg
(per 125 g edible portion)
Japanese common squid (boiled)
218 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
494 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
416 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
988 mg
(per 950 g edible portion)
Croaker (raw)
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