Carbohydrate Content of Fishes and Shellfishes (61 - 70)

0.6 g

(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.3 g

(per 32 g edible portion)
Abalone (canned in brine)
0.1 g

(per 47 g edible portion)
Turban shell (baked)
0.8 g

(per 90 g edible portion)
Chum salmon (sujiko)
0.9 g

(per 152 g edible portion)
Japanese pilchard (baked)
1.1 g

(per 152 g edible portion)
Japanese pilchard (boiled)
0.1 g

(per 47 g edible portion)
Turban shell (raw)
0.3 g

(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
0.1 g

(per 25 g edible portion)
Mezashi (baked)
0.4 g

(per 60 g edible portion)
Japanese pilchard (maruboshi)

< 1 … 7 … 23 >