The amount of Vegetables that contain 135 g of Carbohydrate (131 - 140)

• 

  7.7 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 17.5
• 

  10.4 g

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 13
• 

  0.7 g

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 193
• 

  5.7 g

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 23.7
• 

  0.6 g

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 225
• 

  0.3 g

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 450
• 

  1.5 g

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 90
• 

  15.1 g

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 8.9
• 

  0.6 g

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 225
• 

  0.8 g

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 169