Carbohydrate Content of Fishes and Shellfishes (31 - 40)

1.9 g

(per 25 g edible portion)
Adductor muscle (niboshi)
8.1 g

(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
1.5 g

(per 20 g edible portion)
Oyster (cultured, boiled)
12.5 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
3.9 g

(per 60 g edible portion)
Fish paste product (tsumire)
2 g

(per 30 g edible portion)
Squid, Processed product (shiokara)
8.3 g

(per 130 g edible portion)
Gizzard shad (amazu-zuke)
5.7 g

(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
9 g

(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
2.3 g

(per 47 g edible portion)
Adductor muscle (raw)

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