Glutamic acid Content of Fishes and Shellfishes
294 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
825 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
1755 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
3150 mg
(per 90 g edible portion)
Chum salmon (sujiko)
2805 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
6930 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
8910 mg
(per 540 g edible portion)
Brown sole (raw)
2560 mg
(per 80 g edible portion)
Conger pike (raw)
320 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
19650 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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