Carbohydrate Content of Foods (Initial J) (1 - 10)

49.1 g

(per 90 g edible portion)
Jam bun
-

(per 10 g edible portion)
Japanese anchovy (niboshi)
-

(per 18 g edible portion)
Japanese anchovy (raw)
-

(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.4 g

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

(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
14.5 g

(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
7 g

(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
7.4 g

(per 410 g edible portion)
Japanese butterbur (petiole, raw)
9.2 g

(per 25 g edible portion)
Japanese chestnut (boiled)

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