Methionine Content of Foods
(11 - 20)
105 mg
(per 15 g edible portion)
Natural cheese (cheddar)
578 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
2981 mg
(per 720 g edible portion)
Mackerel (raw)
8073 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
18090 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
1729 mg
(per 430 g edible portion)
Flying fish (raw)
528 mg
(per 80 g edible portion)
Conger pike (raw)
585 mg
(per 90 g edible portion)
Spanish mackerel (raw)
800 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
4608 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
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