Dietary fibers (Insoluble) Content of Fishes and Shellfishes
(41 - 50)
(0)
(per 38 g edible portion)
Adductor muscle (canned in brine)
(0)
(per 25 g edible portion)
Adductor muscle (niboshi)
(0)
(per 47 g edible portion)
Adductor muscle (raw)
(0)
(per 73 g edible portion)
Scallop (boiled)
(0)
(per 100 g edible portion)
Scallop (raw)
(0)
(per 100 g edible portion)
Hard clam (tsukudani)
(0)
(per 50 g edible portion)
Hard clam (baked)
(0)
(per 48 g edible portion)
Hard clam (boiled)
(0)
(per 100 g edible portion)
Hard clam (raw)
(0)
(per 50 g edible portion)
Freshwater clam (raw)
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