Thanks, I just searched for that. Those are some extreme numbers[1] and there seem to be a lot of dishes in East Asia that are making use of it, not sure if the use is just as an additive.

I wonder why it doesn't come up a lot in protein rich food discussion. I will try to read up more about it.

[1] https://ndb.nal.usda.gov/fdc-app.html#/food-details/168147/n...