The amount of Fishes and Shellfishes that contain 10 μg of Selenium (21 - 30)

• 

  50 μg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 0.2
• 

  55 μg

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 0.2
• 

  40 μg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 0.3
• 

  60 μg

  (per 190 g edible portion)

  Japanese common squid (raw)
  × 0.2
• 

  80 μg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 0.1
• 

  15 μg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 0.7
• 

  4 μg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 2.5
• 

  23 μg

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 0.4
• 

  6 μg

  (per 40 g edible portion)

  Short-necked clam (raw)
  × 1.7
• 

  224 μg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.04