Ammonia Content of Fishes and Shellfishes
(31 - 40)
170 mg
(per 90 g edible portion)
Common Japanese conger (raw)
213 mg
(per 152 g edible portion)
Japanese pilchard (raw)
28 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1872 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
129 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
375 mg
(per 500 g edible portion)
Snow crab (raw)
200 mg
(per 80 g edible portion)
Hairtail (raw)
263 mg
(per 150 g edible portion)
Pacific saury (raw)
100 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
62 mg
(per 65 g edible portion)
Sandfish (raw)
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