Carbohydrate Content of Foods (921 - 930)

0.9 g

(per 25 g edible portion)
Bloody clam (raw)
2.1 g

(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
1.9 g

(per 60 g edible portion)
Qin cai (stems and leaves, raw)
1.7 g

(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
0.5 g

(per 20 g edible portion)
Olive (pickles, ripe olives)
1 g

(per 30 g edible portion)
Chinese cabbage (salted pickles)
1.2 g

(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
1.4 g

(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
6.5 g

(per 190 g edible portion)
Udo (stem, leached in water)
0.6 g

(per 18 g edible portion)
Common mushroom (canned in brine, solids)

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