Carbohydrate Content of Fishes and Shellfishes (191 - 200)

0.1 g

(per 130 g edible portion)
Amago salmon (cultured, raw)
0.1 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
0.1 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
0.1 g

(per 90 g edible portion)
Horse mackerel (baked)
0.1 g

(per 100 g edible portion)
Horse mackerel (boiled)
0.1 g

(per 130 g edible portion)
Horse mackerel (raw)
0.2 g

(per 360 g edible portion)
Fat greenling (raw)
Tr

(per 20 g edible portion)
Jellyfish (salted, desalted)
Tr

(per 20 g edible portion)
Antarctic krill (boiled)
Tr

(per 5 g edible portion)
Sakura shrimp (boiled)

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