Carbohydrate Content of Vegetables (141 - 150)

1.6 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
1.6 g

(per 30 g edible portion)
Nozawana (pickles, seasoned)
4.9 g

(per 100 g edible portion)
Konegi (leaves, raw)
4.3 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
9.5 g

(per 180 g edible portion)
Rape (stems and leaves, boiled)
11.1 g

(per 300 g edible portion)
Eggplant Western type (fruit, raw)
3.8 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
1.4 g

(per 27 g edible portion)
Kogomi (spears, raw)
7.5 g

(per 290 g edible portion)
Broccoli (inflorescence, raw)
75.1 g

(per 1700 g edible portion)
Cabbage (head, raw)

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