Fishes and Shellfishes High in Carbohydrate (101st - 120th) (per 100 g edible portion)

• Turban shell (baked)
  
  0.9 g
• Chum salmon (sujiko)
  
  0.9 g
• Japanese pilchard (baked)
  
  0.9 g
• Japanese pilchard (boiled)
  
  0.9 g
• Sea squirt (raw)
  
  0.8 g
• Opossum shrimp (shiokara)
  
  0.8 g
• Turban shell (raw)
  
  0.8 g
• Apple snail (canned in brine)
  
  0.8 g
• Skipjack, Processed product (katsuo-bushi)
  
  0.8 g
• Ayu sweetfish (cultured, baked)
  
  0.8 g
• Tatamiiwashi
  
  0.7 g
• Mezashi (baked)
  
  0.7 g
• Japanese pilchard (maruboshi)
  
  0.7 g
• Japanese pilchard (raw)
  
  0.7 g
• Pacific herring (ovary, salted, desalted)
  
  0.6 g
• Atlantic capelin (semi-dried, baked)
  
  0.6 g
• Pink salmon (salted)
  
  0.6 g
• Ayu sweetfish (cultured, raw)
  
  0.6 g
• Brownstriped mackerel scad (baked)
  
  0.6 g
• Sea cucumber (konowata)
  
  0.5 g