Carbohydrate Content of Vegetables (91 - 100)

6.5 g

(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
1.8 g

(per 25 g edible portion)
Cherry tomato (fruit, raw)
1.2 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
1.8 g

(per 25 g edible portion)
Kanpyo (boiled)
2.2 g

(per 30 g edible portion)
Leaf mustard (salted pickles)
0.9 g

(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
2.9 g

(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.3 g

(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.9 g

(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
1.4 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)

< 1 … 10 … 28 >