Carbohydrate Content of Vegetables (171 - 180)

5.4 g

(per 130 g edible portion)
Turnip (root, with skin, raw)
4.4 g

(per 95 g edible portion)
Asparagus (shoots, boiled)
7.2 g

(per 160 g edible portion)
Eggplant (fruit, boiled)
54 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
6.8 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
1.4 g

(per 30 g edible portion)
Osaka-shirona (salted pickles)
6.2 g

(per 140 g edible portion)
Chayote (salted pickles)
4 g

(per 90 g edible portion)
Tomato, Canned product (whole)
4.3 g

(per 140 g edible portion)
Turnip (leaves, boiled)
12.5 g

(per 290 g edible portion)
Broccoli (inflorescence, boiled)

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