Carbohydrate Content of Fishes and Shellfishes (41 - 50)

0.9 g

(per 20 g edible portion)
Oyster (cultured, raw)
0.5 g

(per 50 g edible portion)
Freshwater clam (raw)
2.2 g

(per 120 g edible portion)
Abalone (raw)
7.6 g

(per 190 g edible portion)
Mackerel (canned productswith seasoning)
0.9 g

(per 25 g edible portion)
Bloody clam (raw)
0.3 g

(per 26 g edible portion)
Mussel (raw)
5.9 g

(per 190 g edible portion)
Japanese eel (kabayaki)
1.1 g

(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
0.3 g

(per 48 g edible portion)
Hard clam (boiled)
0.4 g

(per 50 g edible portion)
Hard clam (baked)

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