Fishes and Shellfishes High in Carbohydrate (161st - 180th) (per 100 g edible portion)

• Yellowtail (mature, raw)
  
  0.3 g
• Black sea bream (raw)
  
  0.3 g
• Mackerel (raw)
  
  0.3 g
• Coho salmon (cultured, raw)
  
  0.3 g
• Frigate mackerel (raw)
  
  0.3 g
• Japanese eel (cultured, raw)
  
  0.3 g
• Japanese pilchard, Canned product (in oil)
  
  0.3 g
• Japanese anchovy (tazukuri)
  
  0.3 g
• Japanese anchovy (niboshi)
  
  0.3 g
• Japanese anchovy (raw)
  
  0.3 g
• Big-eye sardine (maruboshi)
  
  0.3 g
• Big-eye sardine (raw)
  
  0.3 g
• Anglerfish (raw)
  
  0.3 g
• Ayu sweetfish (cultured, viscera, raw)
  
  0.3 g
• Ayu sweetfish (wild, viscera, raw)
  
  0.3 g
• Brownstriped mackerel scad (kusaya)
  
  0.3 g
• Mantis shrimp (boiled)
  
  0.2 g
• Antarctic krill (raw)
  
  0.2 g
• Firefly squid (raw)
  
  0.2 g
• Japanese common squid (raw)
  
  0.2 g