Carbohydrate Content of Vegetables (101 - 110)

0.4 g

(per 5 g edible portion)
Sayaendo (immature pods, boiled)
4.1 g

(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
18.8 g

(per 420 g edible portion)
Leek (bulb and leaves, raw)
10.7 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
9 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
28.6 g

(per 420 g edible portion)
Leek (bulb and leaves, boiled)
2 g

(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
10.1 g

(per 150 g edible portion)
Carrot, regular (juice, canned)
13.1 g

(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.7 g

(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)

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