The amount of Fishes and Shellfishes that contain 135 g of Carbohydrate
(31 - 40)
1.9 g
(per 25 g edible portion)
Adductor muscle (niboshi)
×
71.1
8.1 g
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
×
16.7
1.5 g
(per 20 g edible portion)
Oyster (cultured, boiled)
×
90
12.5 g
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
×
10.8
3.9 g
(per 60 g edible portion)
Fish paste product (tsumire)
×
34.6
2 g
(per 30 g edible portion)
Squid, Processed product (shiokara)
×
67.5
8.3 g
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
×
16.3
5.7 g
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
×
23.7
9 g
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
×
15
2.3 g
(per 47 g edible portion)
Adductor muscle (raw)
×
58.7
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