Protein (the sum of amino acid residues) Content of Fishes and Shellfishes
(Initial J)
1.5 g
(per 18 g edible portion)
Japanese anchovy (raw)
12.5 g
(per 152 g edible portion)
Japanese pilchard (raw)
1.4 g
(per 10 g edible portion)
Japanese sand lance (raw)
8.7 g
(per 108 g edible portion)
Japanese whiting (raw)
