Leucine Content of Fishes and Shellfishes
(1 - 10)
177 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
465 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
2610 mg
(per 90 g edible portion)
Chum salmon (sujiko)
990 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
3780 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1485 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
1440 mg
(per 80 g edible portion)
Conger pike (raw)
21060 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
45900 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
4386 mg
(per 430 g edible portion)
Flying fish (raw)
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