Arginine Content of Fishes and Shellfishes
(31 - 40)
836 mg
(per 152 g edible portion)
Japanese pilchard (raw)
440 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
545 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
644 mg
(per 90 g edible portion)
Common Japanese conger (raw)
60 mg
(per 6 g edible portion)
Loach (raw)
800 mg
(per 80 g edible portion)
Hairtail (raw)
1050 mg
(per 150 g edible portion)
Pacific saury (raw)
4200 mg
(per 1050 g edible portion)
Alfonsino (raw)
99 mg
(per 18 g edible portion)
Japanese anchovy (raw)
243 mg
(per 25 g edible portion)
Bloody clam (raw)
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