Carbohydrate Content of Foods (Initial K) (31 - 40)

1.1 g

(per 1750 g edible portion)
King crab (raw)
39.6 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
35.1 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
41.3 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
33.4 g

(per 430 g edible portion)
Kintoki (root without skin, raw)
47.4 g

(per 80 g edible portion)
Kintsuba
12.5 g

(per 25 g edible portion)
Kinzanji-miso
1.7 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
2 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
6.8 g

(per 10 g edible portion)
Kiriboshi-daikon

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