The amount of Vegetables that contain 135 g of Carbohydrate (241 - 250)

• 

  0.3 g

  (per 12 g edible portion)

  Radish (root, raw)
  × 450
• 

  13.3 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 10.2
• 

  7.6 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 17.8
• 

  0.9 g

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 150
• 

  7.4 g

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 18.2
• 

  4.4 g

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 30.7
• 

  3.5 g

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 38.6
• 

  0.7 g

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 193
• 

  54.8 g

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 2.5
• 

  1.7 g

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 79.4