Carbohydrate Content of Vegetables (201 - 210)

0.3 g

(per 10 g edible portion)
Basil (leaves, raw)
3.8 g

(per 100 g edible portion)
Chinese chive (leaves, raw)
6 g

(per 150 g edible portion)
Tomatoes Canned products (juice)
11 g

(per 275 g edible portion)
Bamboo shoot (canned in water)
48 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
3.4 g

(per 85 g edible portion)
Ginger (pickles)
2.3 g

(per 60 g edible portion)
Shandong cai (salted pickles)
6.6 g

(per 200 g edible portion)
Bitter gourd (fruit, raw)
10.9 g

(per 350 g edible portion)
Red chicory (leaves, raw)
4.3 g

(per 130 g edible portion)
Chicory (spears, raw)

< 1 … 21 … 28 >