The amount of Vegetables that contain 160 g of Carbohydrate (71 - 80)

• 

  0.1 g

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 1600
• 

  1.8 g

  (per 40 g edible portion)

  Edamame (boiled)
  × 88.9
• 

  0.4 g

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 400
• 

  16.5 g

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 9.7
• 

  2.4 g

  (per 50 g edible portion)

  Edamame (raw)
  × 66.7
• 

  11.3 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 14.2
• 

  3.6 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 44.4
• 

  1.8 g

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 88.9
• 

  0.8 g

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 200
• 

  0.7 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 229