Aromatic amino acids Content of Fishes and Shellfishes
(1 - 10)
171 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
465 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
2520 mg
(per 90 g edible portion)
Chum salmon (sujiko)
900 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
3570 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1403 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
19890 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
170 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
43200 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
1280 mg
(per 80 g edible portion)
Conger pike (raw)
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