Potassium Content of Fishes and Shellfishes
(181 - 190)
390 mg
(per 530 g edible portion)
Anglerfish (raw)
189 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
40 mg
(per 20 g edible portion)
Antarctic krill (boiled)
100 mg
(per 50 g edible portion)
Ocellated octopus (raw)
108 mg
(per 120 g edible portion)
Abalone (raw)
72 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
210 mg
(per 150 g edible portion)
Pacific saury (raw)
60 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
38 mg
(per 20 g edible portion)
Oyster (cultured, raw)
152 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
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