Potassium Content of Fishes and Shellfishes
(81 - 90)
333 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
189 mg
(per 108 g edible portion)
Japanese whiting (raw)
225 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
272 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
177 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
10 mg
(per 3 g edible portion)
Sea cucumber (konowata)
370 mg
(per 140 g edible portion)
Swordtip squid (raw)
241 mg
(per 73 g edible portion)
Scallop (boiled)
495 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
20 mg
(per 6 g edible portion)
Loach (boiled)
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