Protein Content of Fishes and Shellfishes (211 - 220)

1.1 g

(per 26 g edible portion)
Mussel (raw)
1 g

(per 10 g edible portion)
Anglerfish (liver, raw)
11.9 g

(per 120 g edible portion)
Fish paste product (hanpen)
1.9 g

(per 20 g edible portion)
Oyster (cultured, boiled)
8.6 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
1.8 g

(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
0.5 g

(per 7 g edible portion)
Fish paste product (naruto)
1.3 g

(per 20 g edible portion)
Oyster (cultured, raw)
2.4 g

(per 100 g edible portion)
Hard clam (raw)
1 g

(per 40 g edible portion)
Short-necked clam (raw)

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