The amount of Foods that contain 57.5 g of Carbohydrate (1761 - 1770)

• 

  44.3 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.3
• 

  16.7 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 3.4
• 

  2.5 g

  (per 60 g edible portion)

  Yuba (wet type)
  × 23
• 

  4.8 g

  (per 120 g edible portion)

  Wine (rose)
  × 12
• 

  2.2 g

  (per 120 g edible portion)

  Abalone (raw)
  × 26.1
• 

  7.6 g

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 7.6
• 

  2.2 g

  (per 60 g edible portion)

  Yanagimatsutake (raw)
  × 26.1
• 

  1.1 g

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 52.3
• 

  1 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 57.5
• 

  1 g

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 57.5