Protein (the sum of amino acid residues) Content of Fishes and Shellfishes (31 - 40)

59.6 g

(per 1050 g edible portion)
Alfonsino (raw)
11.3 g

(per 80 g edible portion)
Hairtail (raw)
8.2 g

(per 90 g edible portion)
Common Japanese conger (raw)
12.5 g

(per 90 g edible portion)
Pacific cod (raw)
1 g

(per 47 g edible portion)
Turban shell (raw)
1.4 g

(per 10 g edible portion)
Japanese sand lance (raw)
0.8 g

(per 6 g edible portion)
Loach (raw)
4.4 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
3 g

(per 65 g edible portion)
Sandfish (raw)
1 g

(per 9 g edible portion)
Pond smelt (raw)

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