Potassium Content of Fishes and Shellfishes
(151 - 160)
13 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
95 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
18 mg
(per 47 g edible portion)
Turban shell (raw)
65 mg
(per 65 g edible portion)
Sandfish (raw)
25 mg
(per 10 g edible portion)
Japanese icefish (raw)
250 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
475 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
163 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
1704 mg
(per 710 g edible portion)
Common octopus (boiled)
48 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
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