Histidine Content of Fishes and Shellfishes
(11 - 20)
760 mg
(per 152 g edible portion)
Japanese pilchard (raw)
90 mg
(per 18 g edible portion)
Japanese anchovy (raw)
503 mg
(per 130 g edible portion)
Horse mackerel (raw)
738 mg
(per 90 g edible portion)
Chum salmon (sujiko)
648 mg
(per 90 g edible portion)
Spanish mackerel (raw)
449 mg
(per 130 g edible portion)
Gizzard shad (raw)
496 mg
(per 80 g edible portion)
Conger pike (raw)
487 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
56 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
3537 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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