Carbohydrate Content of Foods (331 - 340)

3.6 g

(per 10 g edible portion)
Japanese sand lance (ameni)
53.4 g

(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
3.1 g

(per 9 g edible portion)
Ginkgo nut (boiled)
6.8 g

(per 20 g edible portion)
Tsukudani
6.7 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
10 g

(per 30 g edible portion)
Kudzu starch noodles (boiled)
36 g

(per 110 g edible portion)
Pie (apple pie)
25.9 g

(per 80 g edible portion)
Potatoe (fried potato)
6.3 g

(per 20 g edible portion)
Soybean, Natto (tera-natto)
36.9 g

(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)

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