Protein Content of Fishes and Shellfishes

2.3 g

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

(per 140 g edible portion)
Pacific cod (dried split)
31.1 g

(per 45 g edible portion)
Squid, Processed product (surume)
6.7 g

(per 10 g edible portion)
Japanese anchovy (tazukuri)
16.4 g

(per 25 g edible portion)
Adductor muscle (niboshi)
3.2 g

(per 5 g edible portion)
Sakura shrimp (dried)
6.5 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
3 g

(per 5 g edible portion)
Sakura shrimp (niboshi)
198.3 g

(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
4.9 g

(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)

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