Fishes and Shellfishes High in Carbohydrate (81st - 100th) (per 100 g edible portion)

• Hen clam (raw)
  
  2.4 g
• Whelk (raw)
  
  2.3 g
• Anglerfish (liver, raw)
  
  2.2 g
• Jackknife clam (raw)
  
  2 g
• Scallop (boiled)
  
  1.9 g
• Short-necked clam, Canned product (in brine)
  
  1.9 g
• Hard clam (raw)
  
  1.8 g
• Ayu sweetfish (uruka)
  
  1.8 g
• Mackerel, Processed product (shimesaba)
  
  1.7 g
• Adductor muscle (canned in brine)
  
  1.5 g
• Scallop (raw)
  
  1.5 g
• Pen shell (adductor muscle, raw)
  
  1.5 g
• Japanese scallop (cultured, raw)
  
  1.5 g
• Japanese sand lance (niboshi)
  
  1.5 g
• Abalone (shiokara)
  
  1.4 g
• Carp (cultured, viscera, raw)
  
  1.3 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  1.3 g
• Caviar (salted product)
  
  1.1 g
• Japanese pilchard (namaboshi)
  
  1.1 g
• Abalone (canned in brine)
  
  1 g