Carbohydrate Content of Vegetables (161 - 170)

5.3 g

(per 130 g edible portion)
Turnip (root, without skin, raw)
9 g

(per 200 g edible portion)
Hinona (root with tops, raw)
10 g

(per 220 g edible portion)
Tomato (fruit, raw)
9.4 g

(per 200 g edible portion)
Kyona (leaves, boiled)
1.4 g

(per 30 g edible portion)
Leaf mustard (leaves, raw)
6.1 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
6.1 g

(per 130 g edible portion)
Turnip (root, with skin, boiled)
9.2 g

(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.8 g

(per 18 g edible portion)
Zha cai (pickles)
78.2 g

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

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