Carbohydrate Content of Vegetables (121 - 130)

17.7 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1.2 g

(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
12.2 g

(per 200 g edible portion)
Onion (bulb, leached in water)
1.8 g

(per 30 g edible portion)
Sugukina (pickles)
27.3 g

(per 640 g edible portion)
Spaghetti squash (fruit, raw)
10.8 g

(per 180 g edible portion)
Rape (stems and leaves, raw)
1.8 g

(per 30 g edible portion)
Young sweet corn (young ear, raw)
1 g

(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
5.6 g

(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
1.8 g

(per 30 g edible portion)
Kyona (salted pickles)

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