Table 1.

Chemical composition (%) of saba-narezushi (narezushi of mackerel). Values are mean ± standard deviation (n = 5)

	Moisture	Protein	Lipid	Ash	Carbohydrate	Lactic acid
Fish meat	72.6 ± 0.08	19.7 ± 0.89	7.6 ± 0.07	1.3 ± 0.06	nd1	0.77 ± 0.22
Rice	78.2 ± 0.27	1.3 ± 0.40	0.12 ± 0.07	1.8 ± 0.05	18.7	0.99 ± 0.01

¹Not detected

Since the carbohydrate content was less than the detectable level, the sum of moisture, protein, lipid, and ash was greater than 100% in fish meat