Carbohydrate Content of Fishes and Shellfishes (91 - 100)

0.3 g

(per 80 g edible portion)
Coho salmon (cultured, baked)
0.3 g

(per 130 g edible portion)
Gizzard shad (raw)
-

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.8 g

(per 210 g edible portion)
Skipjack, Processed product (namari)
0.3 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.4 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0.3 g

(per 110 g edible portion)
Japanese common squid (baked)
0.4 g

(per 125 g edible portion)
Japanese common squid (boiled)
2.1 g

(per 1780 g edible portion)
King crab (boiled)
0.2 g

(per 145 g edible portion)
Blue crab (raw)

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