Glycine Content of Fishes and Shellfishes
105 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
285 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
1700 mg
(per 100 g edible portion)
Scallop (raw)
120 mg
(per 47 g edible portion)
Turban shell (raw)
648 mg
(per 120 g edible portion)
Abalone (raw)
960 mg
(per 80 g edible portion)
Conger pike (raw)
72 mg
(per 6 g edible portion)
Loach (raw)
220 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1650 mg
(per 500 g edible portion)
Snow crab (raw)
2310 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
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