The amount of Fishes and Shellfishes that contain 60 g of Carbohydrate (61 - 70)

• 

  0.6 g

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 100
• 

  0.3 g

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 200
• 

  0.1 g

  (per 47 g edible portion)

  Turban shell (baked)
  × 600
• 

  0.8 g

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 75
• 

  0.9 g

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 66.7
• 

  1.1 g

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 54.5
• 

  0.1 g

  (per 47 g edible portion)

  Turban shell (raw)
  × 600
• 

  0.3 g

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 200
• 

  0.1 g

  (per 25 g edible portion)

  Mezashi (baked)
  × 600
• 

  0.4 g

  (per 60 g edible portion)

  Japanese pilchard (maruboshi)
  × 150