Protein Content of Fishes and Shellfishes (Initial S) (1 - 10)

0.9 g

(per 5 g edible portion)
Sakura shrimp (boiled)
3.2 g

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

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

(per 45 g edible portion)
Sandfish (namaboshi)
3.7 g

(per 65 g edible portion)
Sandfish (raw)
12.8 g

(per 73 g edible portion)
Scallop (boiled)
13.5 g

(per 100 g edible portion)
Scallop (raw)
0.3 g

(per 3 g edible portion)
Sea cucumber (konowata)
0.7 g

(per 20 g edible portion)
Sea cucumber (raw)
2.3 g

(per 17 g edible portion)
Sea urchin (neri-uni)

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