Aromatic amino acids Content of Fishes and Shellfishes
(Initial J)
129 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1140 mg
(per 152 g edible portion)
Japanese pilchard (raw)
120 mg
(per 10 g edible portion)
Japanese sand lance (raw)
756 mg
(per 108 g edible portion)
Japanese whiting (raw)
