Aspartic acid Content of Fishes and Shellfishes
(11 - 20)
56700 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
5418 mg
(per 430 g edible portion)
Flying fish (raw)
1890 mg
(per 90 g edible portion)
Spanish mackerel (raw)
1229 mg
(per 90 g edible portion)
Big-eye sardine (raw)
1229 mg
(per 130 g edible portion)
Horse mackerel (raw)
864 mg
(per 96 g edible portion)
Black rockfish (raw)
8640 mg
(per 720 g edible portion)
Mackerel (raw)
1080 mg
(per 108 g edible portion)
Japanese whiting (raw)
13680 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
855 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
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