Carbohydrate Content of Vegetables (191 - 200)

0.8 g

(per 20 g edible portion)
Nozawana (salted pickles)
0.4 g

(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
41.8 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
44.3 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
16.7 g

(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
1.1 g

(per 30 g edible portion)
Bracken (young shoots, raw)
1 g

(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
1 g

(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
2 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
9.5 g

(per 250 g edible portion)
Spinach (leaves, boiled)

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