Fishes and Shellfishes Low in Glutamic acid (61st - 80th) (per 100 g edible portion)

• Yellowtail (mature, raw)
  
  2800 mg
• Shiba shrimp (raw)
  
  2800 mg
• Blue marlin (raw)
  
  2900 mg
• Japanese whiting (raw)
  
  2900 mg
• Mackerel (raw)
  
  2900 mg
• Flying fish (raw)
  
  2900 mg
• Japanese spiny lobster (raw)
  
  2900 mg
• Horse mackerel (raw)
  
  3000 mg
• Big-eye sardine (raw)
  
  3000 mg
• Skipjack (caught in spring, raw)
  
  3000 mg
• Skipjack (caught in autumn, raw)
  
  3000 mg
• Chum salmon (raw)
  
  3000 mg
• Spanish mackerel (raw)
  
  3000 mg
• Red sea bream (wild, raw)
  
  3000 mg
• Tilapia (raw)
  
  3000 mg
• Tiger prawn (cultured, raw)
  
  3000 mg
• Shirasuboshi (mild dried)
  
  3200 mg
• Conger pike (raw)
  
  3200 mg
• Brown sole (raw)
  
  3300 mg
• Yellowfin tuna (raw)
  
  3300 mg