The amount of Fishes and Shellfishes that contain 135 g of Carbohydrate (41 - 50)

• 

  0.9 g

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 150
• 

  0.5 g

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 270
• 

  2.2 g

  (per 120 g edible portion)

  Abalone (raw)
  × 61.4
• 

  7.6 g

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 17.8
• 

  0.9 g

  (per 25 g edible portion)

  Bloody clam (raw)
  × 150
• 

  0.3 g

  (per 26 g edible portion)

  Mussel (raw)
  × 450
• 

  5.9 g

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 22.9
• 

  1.1 g

  (per 35 g edible portion)

  Walleye pollack (karashi-mentaiko)
  × 123
• 

  0.3 g

  (per 48 g edible portion)

  Hard clam (boiled)
  × 450
• 

  0.4 g

  (per 50 g edible portion)

  Hard clam (baked)
  × 338