Vitamin C Content of Fishes and Shellfishes
(31 - 40)
54 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
1 mg
(per 25 g edible portion)
Pacific cod (milt)
21 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
12 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
-
(per 30 g edible portion)
Halfbeak (raw)
1 mg
(per 55 g edible portion)
Sockeye salmon (baked)
1 mg
(per 108 g edible portion)
Japanese whiting (raw)
2 mg
(per 170 g edible portion)
Golden-thread (raw)
1 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
1 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
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