Vitamin C Content of Fishes and Shellfishes
(81 - 90)
10 mg
(per 960 g edible portion)
Pink salmon (raw)
1 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
4 mg
(per 1050 g edible portion)
Alfonsino (raw)
0 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
1 mg
(per 200 g edible portion)
Dried flounder
4 mg
(per 540 g edible portion)
Brown sole (baked)
3 mg
(per 540 g edible portion)
Brown sole (raw)
0 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1 mg
(per 90 g edible portion)
Big-eye sardine (raw)
-
(per 10 g edible portion)
Japanese sand lance (raw)
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