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

0.7 g

(per 170 g edible portion)
Mackerel (baked)
0.9 g

(per 220 g edible portion)
Mackerel (boiled)
0.3 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
12.5 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
7.6 g

(per 190 g edible portion)
Mackerel (canned productswith seasoning)
1.3 g

(per 720 g edible portion)
Mackerel (raw)
0.4 g

(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0.5 g

(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
0.4 g

(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
-

(per 20 g edible portion)
Mantis shrimp (boiled)

< 1 2 >