Carbohydrate Content of Foods (871 - 880)

7.9 g

(per 230 g edible portion)
Domiao (stems and leaves, raw)
4.8 g

(per 173 g edible portion)
Yama-udo (stem, raw)
5.3 g

(per 190 g edible portion)
Udo (stem, raw)
0.9 g

(per 20 g edible portion)
Asparagus (canned in brine)
0.8 g

(per 18 g edible portion)
Olive (pickles, stuffed olives)
7.7 g

(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
6.2 g

(per 150 g edible portion)
Sake (junmai-ginjo)
0.8 g

(per 20 g edible portion)
Nozawana (salted pickles)
0.4 g

(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
41.8 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)

< 1 … 88 … 141 >