Selenium Content of Fishes and Shellfishes
(Initial J)
4 μg
(per 18 g edible portion)
Japanese anchovy (raw)
50 μg
(per 110 g edible portion)
Japanese common squid (baked)
55 μg
(per 125 g edible portion)
Japanese common squid (boiled)
60 μg
(per 190 g edible portion)
Japanese common squid (raw)
80 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
41 μg
(per 152 g edible portion)
Japanese pilchard (raw)
