Carbohydrate Content of Fishes and Shellfishes (131 - 140)

-

(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
0.3 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
0.4 g

(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0.1 g

(per 30 g edible portion)
Chum salmon (ikura)
0.2 g

(per 230 g edible portion)
Bar-tailed flathead (raw)
2.3 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
-

(per 10 g edible portion)
Shirasuboshi (mild dried)
0.7 g

(per 710 g edible portion)
Common octopus (boiled)
0.7 g

(per 800 g edible portion)
Common octopus (raw)
0.1 g

(per 50 g edible portion)
Ocellated octopus (raw)

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