Aspartic acid Content of Fishes and Shellfishes
(41 - 50)
1300 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
325 mg
(per 25 g edible portion)
Bloody clam (raw)
468 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
1800 mg
(per 500 g edible portion)
Snow crab (raw)
1045 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
220 mg
(per 20 g edible portion)
Antarctic krill (raw)
1100 mg
(per 100 g edible portion)
Scallop (raw)
540 mg
(per 120 g edible portion)
Abalone (raw)
116 mg
(per 20 g edible portion)
Oyster (cultured, raw)
90 mg
(per 40 g edible portion)
Short-necked clam (raw)
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