Carbohydrate Content of Foods (721 - 730)

1.2 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
1.8 g

(per 25 g edible portion)
Kanpyo (boiled)
2.2 g

(per 30 g edible portion)
Leaf mustard (salted pickles)
1.1 g

(per 15 g edible portion)
Shiitake, Nama-shiitake (boiled)
0.9 g

(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
0.4 g

(per 5 g edible portion)
Yuzu (juice, fresh)
2.9 g

(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.3 g

(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.9 g

(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
1.4 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)

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