Potassium Content of Fishes and Shellfishes
(11 - 20)
34 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
67 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
46 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
1323 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
397 mg
(per 65 g edible portion)
Spanish mackerel (baked)
967 mg
(per 186 g edible portion)
Chinook salmon (baked)
4992 mg
(per 960 g edible portion)
Pink salmon (baked)
468 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
207 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
475 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
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