Carbohydrate Content of Fishes and Shellfishes (171 - 180)

0.2 g

(per 180 g edible portion)
Pink salmon (canned in brine)
1 g

(per 960 g edible portion)
Pink salmon (baked)
1 g

(per 960 g edible portion)
Pink salmon (raw)
-

(per 75 g edible portion)
Big-eye flathead (raw)
0.4 g

(per 1050 g edible portion)
Alfonsino (raw)
0 g

(per 7 g edible portion)
Blue sprat (raw)
0.1 g

(per 108 g edible portion)
Japanese whiting (raw)
0.5 g

(per 450 g edible portion)
Amberjack (raw)
0.1 g

(per 200 g edible portion)
With ovary (raw)
0.4 g

(per 540 g edible portion)
Brown sole (baked)

< 1 … 18 … 23 >