Carbohydrate Content of Foods (1021 - 1030)

1.7 g

(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
0.5 g

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

(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
3.3 g

(per 206 g edible portion)
Natural cheese (emmental)
3.2 g

(per 200 g edible portion)
Soybean, Ganmodoki
6.4 g

(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
1.8 g

(per 120 g edible portion)
Wine (red)
0.6 g

(per 38 g edible portion)
Adductor muscle (canned in brine)
1.5 g

(per 100 g edible portion)
Scallop (raw)
0.2 g

(per 10 g edible portion)
Japanese sand lance (niboshi)

< 1 … 103 … 141 >