Fishes and Shellfishes High in Potassium (1st - 20th) (per 100 g edible portion)

• Pacific cod (dried split)
  
  1600 mg
• Japanese anchovy (tazukuri)
  
  1600 mg
• Sakura shrimp (dried)
  
  1200 mg
• Japanese anchovy (niboshi)
  
  1200 mg
• Squid, Processed product (surume)
  
  1100 mg
• Mackerel (saba-bushi)
  
  1100 mg
• Skipjack, Processed product (katsuo-bushi)
  
  940 mg
• Brownstriped mackerel scad (kusaya)
  
  850 mg
• Big-eye sardine (maruboshi)
  
  820 mg
• Adductor muscle (niboshi)
  
  810 mg
• Skipjack, Processed product (kezuri-bushi)
  
  810 mg
• Japanese sand lance (niboshi)
  
  810 mg
• Tatamiiwashi
  
  790 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  740 mg
• Sakura shrimp (niboshi)
  
  680 mg
• Japanese sand lance (tsukudani)
  
  670 mg
• Blue sprat (seasoned and dried)
  
  660 mg
• Lamprey (dried)
  
  650 mg
• Skipjack, Processed product (namari-bushi)
  
  630 mg
• Spanish mackerel (baked)
  
  610 mg