Aromatic amino acids Content of Fishes and Shellfishes
(21 - 30)
10080 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
910 mg
(per 130 g edible portion)
Gizzard shad (raw)
5320 mg
(per 950 g edible portion)
Croaker (raw)
756 mg
(per 108 g edible portion)
Japanese whiting (raw)
1260 mg
(per 150 g edible portion)
Barracuda (raw)
1040 mg
(per 80 g edible portion)
Hairtail (raw)
5460 mg
(per 1050 g edible portion)
Alfonsino (raw)
1684 mg
(per 370 g edible portion)
Black scraper (raw)
129 mg
(per 18 g edible portion)
Japanese anchovy (raw)
520 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
<
1
2
3
…
6
>
