Protein (the sum of amino acid residues) Content of Fishes and Shellfishes
(Initial A)
4.9 g
(per 120 g edible portion)
Abalone (raw)
59.6 g
(per 1050 g edible portion)
Alfonsino (raw)
2 g
(per 20 g edible portion)
Antarctic krill (raw)
4.4 g
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
5.7 g
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
7.2 g
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
