Carbohydrate Content of Vegetables (181 - 190)

7.7 g

(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
6.5 g

(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
0.3 g

(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
5.9 g

(per 273 g edible portion)
Bamboo shoot (shoots, raw)
29.4 g

(per 805 g edible portion)
Green ball (head, raw)
7.9 g

(per 230 g edible portion)
Domiao (stems and leaves, raw)
4.8 g

(per 173 g edible portion)
Yama-udo (stem, raw)
5.3 g

(per 190 g edible portion)
Udo (stem, raw)
0.9 g

(per 20 g edible portion)
Asparagus (canned in brine)
7.7 g

(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)

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