The amount of Vegetables that contain 160 g of Carbohydrate (41 - 50)

• 

  25.4 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 6.3
• 

  2.9 g

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 55.2
• 

  29.8 g

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 5.4
• 

  0.8 g

  (per 5 g edible portion)

  Green pea (raw)
  × 200
• 

  5.5 g

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 29.1
• 

  29.5 g

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 5.4
• 

  127.7 g

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 1.3
• 

  1.3 g

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 123
• 

  1.9 g

  (per 15 g edible portion)

  Ginger (pickles, sweetened)
  × 84.2
• 

  7.5 g

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 21.3