The amount of Fishes and Shellfishes that contain 60 g of Carbohydrate (51 - 60)

• 

  0.2 g

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 300
• 

  1.4 g

  (per 73 g edible portion)

  Scallop (boiled)
  × 42.9
• 

  1.9 g

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 31.6
• 

  0.7 g

  (per 100 g edible portion)

  Hard clam (raw)
  × 85.7
• 

  0.5 g

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 120
• 

  0.6 g

  (per 38 g edible portion)

  Adductor muscle (canned in brine)
  × 100
• 

  1.5 g

  (per 100 g edible portion)

  Scallop (raw)
  × 40
• 

  0.2 g

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 300
• 

  1.7 g

  (per 120 g edible portion)

  Abalone (shiokara)
  × 35.3
• 

  1 g

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 60