Carbohydrate Content of Fishes and Shellfishes
(Initial J) (21 - 25)
-
(per 10 g edible portion)
Japanese sand lance (raw)
3.1 g
(per 10 g edible portion)
Japanese sand lance (tsukudani)
Tr
(per 700 g edible portion)
Japanese seaperch (raw)
0.1 g
(per 108 g edible portion)
Japanese whiting (raw)
Tr
(per 20 g edible portion)
Jellyfish (salted, desalted)
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