The amount of Fishes and Shellfishes that contain 25 mg of Vitamin C (31 - 40)

• 

  1 mg

  (per 108 g edible portion)

  Japanese whiting (raw)
  × 25
• 

  2 mg

  (per 170 g edible portion)

  Golden-thread (raw)
  × 12.5
• 

  1 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 25
• 

  1 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 25
• 

  1 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 25
• 

  1 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 25
• 

  1 mg

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 25
• 

  4 mg

  (per 360 g edible portion)

  Fat greenling (raw)
  × 6.3
• 

  1 mg

  (per 50 g edible portion)

  Ocellated octopus (raw)
  × 25
• 

  1 mg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 25