Carbohydrate Content of Fishes and Shellfishes (111 - 120)

-

(per 10 g edible portion)
Japanese anchovy (tazukuri)
-

(per 10 g edible portion)
Japanese anchovy (niboshi)
-

(per 18 g edible portion)
Japanese anchovy (raw)
0.2 g

(per 70 g edible portion)
Big-eye sardine (maruboshi)
0.2 g

(per 90 g edible portion)
Big-eye sardine (raw)
0.6 g

(per 530 g edible portion)
Anglerfish (raw)
0.3 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
-

(per 20 g edible portion)
Mantis shrimp (boiled)
-

(per 20 g edible portion)
Antarctic krill (raw)
0.3 g

(per 190 g edible portion)
Japanese common squid (raw)

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