Protein (the sum of amino acid residues) Content of Fishes and Shellfishes (1 - 10)

1.9 g

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
4.8 g

(per 15 g edible portion)
Shirasuboshi (semi-dried)
23.8 g

(per 90 g edible portion)
Chum salmon (sujiko)
9.2 g

(per 45 g edible portion)
Walleye pollack (tarako, raw)
42.4 g

(per 210 g edible portion)
Yellowfin tuna (raw)
235.2 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
15.3 g

(per 150 g edible portion)
Bastard halibut (cultured, raw)
14.7 g

(per 80 g edible portion)
Conger pike (raw)
1.8 g

(per 10 g edible portion)
Shirasuboshi (mild dried)
488.7 g

(per 4500 g edible portion)
Yellowtail (mature, raw)

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