The amount of Vegetables that contain 135 g of Carbohydrate (141 - 150)

• 

  1.6 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 84.4
• 

  1.6 g

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 84.4
• 

  4.9 g

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 27.6
• 

  4.3 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 31.4
• 

  9.5 g

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 14.2
• 

  11.1 g

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 12.2
• 

  3.8 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 35.5
• 

  1.4 g

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 96.4
• 

  7.5 g

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 18
• 

  75.1 g

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1.8