Carbohydrate Content of Fishes and Shellfishes (71 - 80)

0.5 g

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

(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.2 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
4 g

(per 960 g edible portion)
Pink salmon (salted)
0.2 g

(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
-

(per 3 g edible portion)
Sea cucumber (konowata)
0.1 g

(per 20 g edible portion)
Sea cucumber (raw)
0.4 g

(per 80 g edible portion)
Walleye pollack (tarako, baked)
0.2 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
-

(per 7 g edible portion)
Blue sprat (seasoned and dried)

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