Carbohydrate Content of Foods (811 - 820)

7.7 g

(per 150 g edible portion)
Shaoxing giu
0.5 g

(per 10 g edible portion)
Swine (roast pork)
0.5 g

(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
1 g

(per 20 g edible portion)
Nameko (boiled)
1.3 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
7.3 g

(per 160 g edible portion)
Eggplant (fruit, raw)
33.7 g

(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.7 g

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
6.3 g

(per 140 g edible portion)
Bunashimeji (raw)
6.5 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)

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