Salt equivalents Content of Fishes and Shellfishes (151 - 160)

0.3 g

(per 155 g edible portion)
Three-line grunt (raw)
0.4 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0.2 g

(per 90 g edible portion)
Common Japanese conger (raw)
0.2 g

(per 90 g edible portion)
Horse mackerel (baked)
0.7 g

(per 360 g edible portion)
Fat greenling (raw)
0.1 g

(per 20 g edible portion)
Jellyfish (salted, desalted)
0.1 g

(per 47 g edible portion)
Adductor muscle (raw)
-

(per 6 g edible portion)
Loach (boiled)
0.1 g

(per 25 g edible portion)
Pacific cod (milt)
0.3 g

(per 90 g edible portion)
Pacific cod (raw)

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