Sulfur containing amino acids Content of Fishes and Shellfishes
90 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
240 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
1170 mg
(per 90 g edible portion)
Chum salmon (sujiko)
11232 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
1995 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
776 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
744 mg
(per 80 g edible portion)
Conger pike (raw)
2399 mg
(per 430 g edible portion)
Flying fish (raw)
24300 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
3888 mg
(per 720 g edible portion)
Mackerel (raw)
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