Arginine Content of Fishes and Shellfishes
129 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
360 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
1620 mg
(per 90 g edible portion)
Chum salmon (sujiko)
113 mg
(per 47 g edible portion)
Turban shell (raw)
300 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1120 mg
(per 80 g edible portion)
Conger pike (raw)
140 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
2730 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1073 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
3354 mg
(per 430 g edible portion)
Flying fish (raw)
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