Protein Content of Fishes and Shellfishes (11 - 20)

3.4 g

(per 7 g edible portion)
Blue sprat (seasoned and dried)
6.8 g

(per 15 g edible portion)
Squid, Processed product (saki-ika)
26.8 g

(per 70 g edible portion)
Big-eye sardine (maruboshi)
15.5 g

(per 35 g edible portion)
Mirinboshi (anchovy)
4.3 g

(per 10 g edible portion)
Japanese sand lance (niboshi)
6.1 g

(per 15 g edible portion)
Shirasuboshi (semi-dried)
45.6 g

(per 120 g edible portion)
Abalone (steamed and dried)
79.8 g

(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
7 g

(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
16.7 g

(per 60 g edible portion)
Japanese pilchard (maruboshi)

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