Carbohydrate Content of Fishes and Shellfishes (Initial J) (1 - 10)

-

(per 10 g edible portion)
Japanese anchovy (niboshi)
-

(per 18 g edible portion)
Japanese anchovy (raw)
-

(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.3 g

(per 110 g edible portion)
Japanese common squid (baked)
0.4 g

(per 125 g edible portion)
Japanese common squid (boiled)
0.3 g

(per 190 g edible portion)
Japanese common squid (raw)
5.9 g

(per 190 g edible portion)
Japanese eel (kabayaki)
-

(per 10 g edible portion)
Japanese icefish (raw)
0.9 g

(per 152 g edible portion)
Japanese pilchard (baked)
1.1 g

(per 152 g edible portion)
Japanese pilchard (boiled)

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