Carbohydrate Content of Vegetables (151 - 160)

17.2 g

(per 660 g edible portion)
Cauliflower (inflorescence, raw)
1.3 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
7.3 g

(per 160 g edible portion)
Eggplant (fruit, raw)
33.7 g

(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.7 g

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

(per 130 g edible portion)
Turnip (root, without skin, boiled)
6.7 g

(per 140 g edible portion)
Chayote (fruit, raw)
6.4 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
3.7 g

(per 80 g edible portion)
Yard bean (immature pods, raw)
8.2 g

(per 200 g edible portion)
Kyona (leaves, raw)

< 1 … 16 … 28 >