Aspartic acid Content of Fishes and Shellfishes
(1 - 10)
219 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
585 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
2520 mg
(per 90 g edible portion)
Chum salmon (sujiko)
4830 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1898 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
1760 mg
(per 80 g edible portion)
Conger pike (raw)
14410 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
5940 mg
(per 540 g edible portion)
Brown sole (raw)
25740 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
220 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
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