Carbohydrate Content of Fishes and Shellfishes (Initial J) (11 - 20)

0.4 g

(per 60 g edible portion)
Japanese pilchard (maruboshi)
0.6 g

(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.5 g

(per 152 g edible portion)
Japanese pilchard (raw)
0.3 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.2 g

(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
1 g

(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
9.3 g

(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
5.7 g

(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
3.6 g

(per 10 g edible portion)
Japanese sand lance (ameni)
0.2 g

(per 10 g edible portion)
Japanese sand lance (niboshi)

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