Glycine Content of Fishes and Shellfishes
(11 - 20)
990 mg
(per 90 g edible portion)
Spanish mackerel (raw)
4752 mg
(per 720 g edible portion)
Mackerel (raw)
12870 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
545 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
27000 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
2700 mg
(per 540 g edible portion)
Brown sole (raw)
100 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
400 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
817 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
6354 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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