The amount of Foods that contain 57.5 g of Carbohydrate (1741 - 1750)

• 

  7.9 g

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 7.3
• 

  4.8 g

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 12
• 

  5.3 g

  (per 190 g edible portion)

  Udo (stem, raw)
  × 10.8
• 

  0.9 g

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 63.9
• 

  0.8 g

  (per 18 g edible portion)

  Olive (pickles, stuffed olives)
  × 71.9
• 

  7.7 g

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 7.5
• 

  6.2 g

  (per 150 g edible portion)

  Sake (junmai-ginjo)
  × 9.3
• 

  0.8 g

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 71.9
• 

  0.4 g

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 144
• 

  41.8 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 1.4