The amount of Foods that contain 57.5 g of Carbohydrate (1901 - 1910)

• 

  7 g

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 8.2
• 

  0.3 g

  (per 12 g edible portion)

  Radish (root, raw)
  × 192
• 

  13.3 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 4.3
• 

  7.6 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 7.6
• 

  4.7 g

  (per 150 g edible portion)

  Soy milk (regular type)
  × 12.2
• 

  4.5 g

  (per 150 g edible portion)

  Cream (milk and vegetable fat)
  × 12.8
• 

  0.4 g

  (per 12 g edible portion)

  Swine, Sausage (vienna)
  × 144
• 

  1.1 g

  (per 35 g edible portion)

  Walleye pollack (karashi-mentaiko)
  × 52.3
• 

  0.9 g

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 63.9
• 

  7.4 g

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 7.8