The amount of Fishes and Shellfishes that contain 100 g of Carbohydrate (31 - 40)

• 

  1.9 g

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 52.6
• 

  8.1 g

  (per 110 g edible portion)

  Fish paste product (yakinuki-kamaboko)
  × 12.3
• 

  1.5 g

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 66.7
• 

  12.5 g

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 8
• 

  3.9 g

  (per 60 g edible portion)

  Fish paste product (tsumire)
  × 25.6
• 

  2 g

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 50
• 

  8.3 g

  (per 130 g edible portion)

  Gizzard shad (amazu-zuke)
  × 12
• 

  5.7 g

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 17.5
• 

  9 g

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 11.1
• 

  2.3 g

  (per 47 g edible portion)

  Adductor muscle (raw)
  × 43.5