Selenium Content of Fishes and Shellfishes
(21 - 30)
50 μg
(per 110 g edible portion)
Japanese common squid (baked)
55 μg
(per 125 g edible portion)
Japanese common squid (boiled)
40 μg
(per 130 g edible portion)
Pacific saury (baked)
60 μg
(per 190 g edible portion)
Japanese common squid (raw)
80 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
15 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
4 μg
(per 18 g edible portion)
Japanese anchovy (raw)
23 μg
(per 90 g edible portion)
Common Japanese conger (raw)
6 μg
(per 40 g edible portion)
Short-necked clam (raw)
224 μg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
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