Vitamin C Content of Fishes and Shellfishes
(41 - 50)
1 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
1 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
1 mg
(per 90 g edible portion)
Common Japanese conger (raw)
4 mg
(per 360 g edible portion)
Fat greenling (raw)
-
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
-
(per 20 g edible portion)
Antarctic krill (boiled)
1 mg
(per 50 g edible portion)
Ocellated octopus (raw)
1 mg
(per 110 g edible portion)
Japanese common squid (baked)
1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
1 mg
(per 190 g edible portion)
Japanese common squid (raw)
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