Sodium Content of Fishes and Shellfishes
(91 - 100)
86 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
14 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
517 mg
(per 110 g edible portion)
Japanese common squid (baked)
817 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
516 mg
(per 200 g edible portion)
Dried flounder
84 mg
(per 20 g edible portion)
Antarctic krill (raw)
84 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
148 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
390 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
296 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
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