Carbohydrate Content of Fishes and Shellfishes (Initial P) (11 - 19)

0.1 g

(per 120 g edible portion)
Pacific saury (hirakiboshi)
13.9 g

(per 80 g edible portion)
Pacific saury (mirinboshi)
0.1 g

(per 150 g edible portion)
Pacific saury (raw)
1 g

(per 960 g edible portion)
Pink salmon (baked)
0.2 g

(per 180 g edible portion)
Pink salmon (canned in brine)
1 g

(per 960 g edible portion)
Pink salmon (raw)
4 g

(per 960 g edible portion)
Pink salmon (salted)
0 g

(per 9 g edible portion)
Pond smelt (raw)
3.1 g

(per 8 g edible portion)
Pond smelt (tsukudani)

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