The amount of Vegetables that contain 135 g of Carbohydrate (71 - 80)

• 

  0.1 g

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 1350
• 

  1.8 g

  (per 40 g edible portion)

  Edamame (boiled)
  × 75
• 

  0.4 g

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 338
• 

  16.5 g

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 8.2
• 

  2.4 g

  (per 50 g edible portion)

  Edamame (raw)
  × 56.3
• 

  11.3 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 11.9
• 

  3.6 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 37.5
• 

  1.8 g

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 75
• 

  0.8 g

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 169
• 

  0.7 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 193