Carbohydrate Content of Vegetables (1 - 10)

3.7 g

(per 5 g edible portion)
Chrysanthemum (kikunori)
17 g

(per 25 g edible portion)
Kanpyo (raw)
6.8 g

(per 10 g edible portion)
Kiriboshi-daikon
25.4 g

(per 40 g edible portion)
Zuiki (dried zuiki, raw)
18.4 g

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
1.8 g

(per 3 g edible portion)
Red pepper (fruit, dried)
8 g

(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
4.1 g

(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
6.7 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
6.1 g

(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)

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