The amount of Fishes and Shellfishes that contain 100 g of Carbohydrate (71 - 80)

• 

  0.5 g

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 200
• 

  0.1 g

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 1000
• 

  0.2 g

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 500
• 

  4 g

  (per 960 g edible portion)

  Pink salmon (salted)
  × 25
• 

  0.2 g

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 500
• 

  0.1 g

  (per 20 g edible portion)

  Sea cucumber (raw)
  × 1000
• 

  0.4 g

  (per 80 g edible portion)

  Walleye pollack (tarako, baked)
  × 250
• 

  0.2 g

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 500
• 

  1.1 g

  (per 210 g edible portion)

  Skipjack, Processed product (namari-bushi)
  × 90.9
• 

  0.1 g

  (per 15 g edible portion)

  Shirasuboshi (semi-dried)
  × 1000