Tryptophan Content of Fishes and Shellfishes
(11 - 20)
198 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
192 mg
(per 80 g edible portion)
Conger pike (raw)
1656 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
207 mg
(per 90 g edible portion)
Spanish mackerel (raw)
994 mg
(per 720 g edible portion)
Mackerel (raw)
621 mg
(per 540 g edible portion)
Brown sole (raw)
135 mg
(per 130 g edible portion)
Horse mackerel (raw)
44 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1441 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
119 mg
(per 108 g edible portion)
Japanese whiting (raw)
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