Fishes and Shellfishes High in Carbohydrate (41st - 60th) (per 100 g edible portion)

• Tuna, Canned product (flaked meat with seasoning)
  
  9.9 g
• Fish paste product (mushi-kamaboko)
  
  9.7 g
• Pacific saury (canned product, kabayaki)
  
  9.7 g
• Japanese pilchard, Canned product (kabayaki)
  
  9.3 g
• Fish paste product (kanifumi-kamaboko)
  
  9.2 g
• Fish paste product (sumaki-kamaboko)
  
  8.7 g
• Squid, Processed product (canned with seasoning)
  
  7.7 g
• Adductor muscle (niboshi)
  
  7.6 g
• Fish paste product (yakinuki-kamaboko)
  
  7.4 g
• Oyster (cultured, boiled)
  
  7.4 g
• Cockle (foot, raw)
  
  6.9 g
• Topshell (canned with seasoning)
  
  6.6 g
• Walleye pollack (surimi)
  
  6.6 g
• Mackerel (canned products, miso-ni)
  
  6.6 g
• Fish paste product (tsumire)
  
  6.5 g
• Squid, Processed product (shiokara)
  
  6.5 g
• Gizzard shad (amazu-zuke)
  
  6.4 g
• Japanese pilchard, Canned product (with seasoning)
  
  5.7 g
• Pacific saury (canned product, with seasoning)
  
  5.6 g
• Crab, Processed product (ganzuke)
  
  5.4 g