Sodium Content of Fishes and Shellfishes
(Initial J)
170 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
8 mg
(per 18 g edible portion)
Japanese anchovy (raw)
71 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
517 mg
(per 110 g edible portion)
Japanese common squid (baked)
388 mg
(per 125 g edible portion)
Japanese common squid (boiled)
428 mg
(per 190 g edible portion)
Japanese common squid (raw)
969 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
17 mg
(per 10 g edible portion)
Japanese icefish (raw)
148 mg
(per 152 g edible portion)
Japanese pilchard (baked)
146 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
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