Carbohydrate Content of Fishes and Shellfishes
(51 - 60)
0.2 g
(per 10 g edible portion)
Anglerfish (liver, raw)
1.4 g
(per 73 g edible portion)
Scallop (boiled)
1.9 g
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.7 g
(per 100 g edible portion)
Hard clam (raw)
0.5 g
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
0.6 g
(per 38 g edible portion)
Adductor muscle (canned in brine)
1.5 g
(per 100 g edible portion)
Scallop (raw)
0.2 g
(per 10 g edible portion)
Japanese sand lance (niboshi)
1.7 g
(per 120 g edible portion)
Abalone (shiokara)
1 g
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
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