Carbohydrate Content of Vegetables (111 - 120)

80.4 g

(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
16 g

(per 265 g edible portion)
Red cabbage (head, raw)
2.6 g

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
9.2 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
5.8 g

(per 110 g edible portion)
Ginger (rhizome, raw)
1.7 g

(per 30 g edible portion)
Okra (pods, raw)
2.6 g

(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.3 g

(per 5 g edible portion)
Chrysanthemum (petals, raw)
1.2 g

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
5 g

(per 80 g edible portion)
Yard bean (immature pods, boiled)

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