Vitamin C Content of Fishes and Shellfishes
(21 - 30)
2 mg
(per 140 g edible portion)
Swordtip squid (raw)
1 mg
(per 47 g edible portion)
Adductor muscle (raw)
1 mg
(per 73 g edible portion)
Scallop (boiled)
-
(per 50 g edible portion)
Hard clam (baked)
-
(per 20 g edible portion)
Oyster (cultured, boiled)
1 mg
(per 25 g edible portion)
Bloody clam (raw)
1 mg
(per 96 g edible portion)
Black rockfish (raw)
3 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
14 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
4 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
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