The amount of Vegetables that contain 130 g of Carbohydrate (31 - 40)

• 

  7.8 g

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 16.7
• 

  4.5 g

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 28.9
• 

  29.2 g

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 4.5
• 

  2.6 g

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 50
• 

  1.7 g

  (per 10 g edible portion)

  Green pea (frozen)
  × 76.5
• 

  3.2 g

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 40.6
• 

  20.2 g

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 6.4
• 

  6.2 g

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 21
• 

  3.3 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 39.4
• 

  33 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 3.9