Carbohydrate Content of Vegetables (131 - 140)

7.7 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
10.4 g

(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.7 g

(per 12 g edible portion)
Sweet pepper (fruit, sauted)
5.7 g

(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.6 g

(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.3 g

(per 5 g edible portion)
Chrysanthemum (petals, boiled)
1.5 g

(per 28 g edible portion)
Asatsuki (leaves, raw)
15.1 g

(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
0.6 g

(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
0.8 g

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)

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