The amount of Fishes and Shellfishes that contain 25 mg of Vitamin C (11 - 20)

• 

  1 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 25
• 

  2 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 12.5
• 

  3 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 8.3
• 

  1 mg

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 25
• 

  3 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 8.3
• 

  6 mg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 4.2
• 

  9 mg

  (per 700 g edible portion)

  Japanese seaperch (raw)
  × 2.8
• 

  2 mg

  (per 140 g edible portion)

  Swordtip squid (raw)
  × 12.5
• 

  1 mg

  (per 47 g edible portion)

  Adductor muscle (raw)
  × 25
• 

  1 mg

  (per 73 g edible portion)

  Scallop (boiled)
  × 25