Glutamic acid Content of Fishes and Shellfishes
(11 - 20)
2700 mg
(per 90 g edible portion)
Spanish mackerel (raw)
35100 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
1755 mg
(per 90 g edible portion)
Big-eye sardine (raw)
1755 mg
(per 130 g edible portion)
Horse mackerel (raw)
7482 mg
(per 430 g edible portion)
Flying fish (raw)
12528 mg
(per 720 g edible portion)
Mackerel (raw)
1566 mg
(per 108 g edible portion)
Japanese whiting (raw)
75600 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
2128 mg
(per 152 g edible portion)
Japanese pilchard (raw)
2700 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
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