Phenylalanine Content of Fishes and Shellfishes
(11 - 20)
23220 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
5502 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
3629 mg
(per 720 g edible portion)
Mackerel (raw)
664 mg
(per 80 g edible portion)
Conger pike (raw)
2141 mg
(per 430 g edible portion)
Flying fish (raw)
747 mg
(per 90 g edible portion)
Spanish mackerel (raw)
2214 mg
(per 540 g edible portion)
Brown sole (raw)
623 mg
(per 152 g edible portion)
Japanese pilchard (raw)
5688 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
416 mg
(per 108 g edible portion)
Japanese whiting (raw)
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