Carbohydrate Content of Foods (491 - 500)

24.6 g

(per 150 g edible portion)
Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
2.3 g

(per 20 g edible portion)
Lychee (raw)
2 g

(per 40 g edible portion)
Sudachi (peel, raw)
6.2 g

(per 42 g edible portion)
Red pepper (fruit, raw)
3.3 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
2.4 g

(per 15 g edible portion)
Japanese style dressing
33 g

(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
3.2 g

(per 20 g edible portion)
Satoimo (corm, frozen)
2.9 g

(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
2.4 g

(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)

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