The amount of Fishes and Shellfishes that contain 60 g of Carbohydrate (151 - 160)

• 

  0.1 g

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 600
• 

  0.1 g

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 600
• 

  0.2 g

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 300
• 

  1 g

  (per 960 g edible portion)

  Pink salmon (baked)
  × 60
• 

  1 g

  (per 960 g edible portion)

  Pink salmon (raw)
  × 60
• 

  0.4 g

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 150
• 

  0.1 g

  (per 108 g edible portion)

  Japanese whiting (raw)
  × 600
• 

  0.5 g

  (per 450 g edible portion)

  Amberjack (raw)
  × 120
• 

  0.1 g

  (per 200 g edible portion)

  With ovary (raw)
  × 600
• 

  0.4 g

  (per 540 g edible portion)

  Brown sole (baked)
  × 150