Carbohydrate Content of Algae (21 - 30)

4.2 g

(per 20 g edible portion)
Hitoegusa (tsukudani)
0.9 g

(per 10 g edible portion)
Ogo-nori (salted, desalted)
3 g

(per 50 g edible portion)
Wakame, Dried product (dried, soaked in water)
2.8 g

(per 50 g edible portion)
Wakame (raw)
0.6 g

(per 10 g edible portion)
Wakame Stipe and center vein (blanched and salted,desalted)
0.5 g

(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
1.7 g

(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
0.6 g

(per 20 g edible portion)
Wakame Blanched and salted (desalted)
1 g

(per 40 g edible portion)
Ego-nori (okyuto)
1.1 g

(per 50 g edible portion)
Wakame, Dried product (haiboshi , soaked in water)

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