Glutamic acid Content of Fishes and Shellfishes
(Initial A)
918 mg
(per 120 g edible portion)
Abalone (raw)
10500 mg
(per 1050 g edible portion)
Alfonsino (raw)
320 mg
(per 20 g edible portion)
Antarctic krill (raw)
684 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
960 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
1238 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
