Protein (the sum of amino acid residues) Content of Fishes and Shellfishes (41 - 50)

76.8 g

(per 800 g edible portion)
Common octopus (raw)
10.9 g

(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
15.5 g

(per 500 g edible portion)
Snow crab (raw)
2.6 g

(per 25 g edible portion)
Bloody clam (raw)
9.6 g

(per 95 g edible portion)
Fish paste product (fish sausage)
2 g

(per 20 g edible portion)
Antarctic krill (raw)
9.7 g

(per 100 g edible portion)
Scallop (raw)
4.9 g

(per 120 g edible portion)
Abalone (raw)
0.9 g

(per 20 g edible portion)
Oyster (cultured, raw)
0.7 g

(per 40 g edible portion)
Short-necked clam (raw)

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