The amount of Fishes and Shellfishes that contain 10 g of Protein
(1 - 10)
2.3 g
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
×
4.3
56.4 g
(per 140 g edible portion)
Pacific cod (dried split)
×
0.2
31.1 g
(per 45 g edible portion)
Squid, Processed product (surume)
×
0.3
6.7 g
(per 10 g edible portion)
Japanese anchovy (tazukuri)
×
1.5
16.4 g
(per 25 g edible portion)
Adductor muscle (niboshi)
×
0.6
3.2 g
(per 5 g edible portion)
Sakura shrimp (dried)
×
3.1
6.5 g
(per 10 g edible portion)
Japanese anchovy (niboshi)
×
1.5
3 g
(per 5 g edible portion)
Sakura shrimp (niboshi)
×
3.3
198.3 g
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
×
0.05
4.9 g
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
×
2
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