Carbohydrate Content of Fishes and Shellfishes (81 - 90)

1.1 g

(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
0.1 g

(per 15 g edible portion)
Shirasuboshi (semi-dried)
0.1 g

(per 30 g edible portion)
Mezashi (raw)
0.2 g

(per 45 g edible portion)
Squid, Processed product (surume)
-

(per 4 g edible portion)
Firefly squid (boiled)
0.1 g

(per 40 g edible portion)
Short-necked clam (raw)
0.3 g

(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
0.2 g

(per 45 g edible portion)
Walleye pollack (tarako, raw)
0.7 g

(per 170 g edible portion)
Mackerel (baked)
0.9 g

(per 220 g edible portion)
Mackerel (boiled)

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