Protein Content of Fishes and Shellfishes (Initial J)

6.5 g

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

(per 18 g edible portion)
Japanese anchovy (raw)
6.7 g

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

(per 110 g edible portion)
Japanese common squid (baked)
26.5 g

(per 125 g edible portion)
Japanese common squid (boiled)
25.8 g

(per 190 g edible portion)
Japanese common squid (raw)
43.7 g

(per 190 g edible portion)
Japanese eel (kabayaki)
1.4 g

(per 10 g edible portion)
Japanese icefish (raw)
25.5 g

(per 152 g edible portion)
Japanese pilchard (baked)
28 g

(per 152 g edible portion)
Japanese pilchard (boiled)

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