The amount of Foods that contain 60 g of Carbohydrate (491 - 500)

• 

  24.6 g

  (per 150 g edible portion)

  Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  × 2.4
• 

  2.3 g

  (per 20 g edible portion)

  Lychee (raw)
  × 26.1
• 

  2 g

  (per 40 g edible portion)

  Sudachi (peel, raw)
  × 30
• 

  6.2 g

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 9.7
• 

  3.3 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 18.2
• 

  2.4 g

  (per 15 g edible portion)

  Japanese style dressing
  × 25
• 

  33 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 1.8
• 

  3.2 g

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 18.8
• 

  2.9 g

  (per 18 g edible portion)

  Shoyu, Soy sauce (saishikomi-shoyu)
  × 20.7
• 

  2.4 g

  (per 15 g edible portion)

  Shoyu, Soy sauce (tamari-shoyu)
  × 25