Carbohydrate Content of Fishes and Shellfishes (21 - 30)

13.7 g

(per 120 g edible portion)
Fish paste product (hanpen)
2.2 g

(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
15.5 g

(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
35 g

(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
14.4 g

(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
9.7 g

(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
9.7 g

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
9.3 g

(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
0.9 g

(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
11.9 g

(per 155 g edible portion)
Squid, Processed product (canned with seasoning)

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