The amount of Fishes and Shellfishes that contain 60 g of Carbohydrate (91 - 100)

• 

  0.3 g

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 200
• 

  0.4 g

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 150
• 

  0.3 g

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 200
• 

  0.4 g

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 150
• 

  2.1 g

  (per 1780 g edible portion)

  King crab (boiled)
  × 28.6
• 

  0.2 g

  (per 145 g edible portion)

  Blue crab (raw)
  × 300
• 

  0.1 g

  (per 55 g edible portion)

  Giant tiger shrimp (cultured, raw)
  × 600
• 

  0.4 g

  (per 600 g edible portion)

  Keen's gaper (siphon, raw)
  × 150
• 

  2.2 g

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 27.3
• 

  0.5 g

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 120