The amount of Vegetables that contain 210 g of Carbohydrate (181 - 190)

• 

  7.7 g

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 27.3
• 

  6.5 g

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 32.3
• 

  0.3 g

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 700
• 

  5.9 g

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 35.6
• 

  29.4 g

  (per 805 g edible portion)

  Green ball (head, raw)
  × 7.1
• 

  7.9 g

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 26.6
• 

  4.8 g

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 43.8
• 

  5.3 g

  (per 190 g edible portion)

  Udo (stem, raw)
  × 39.6
• 

  0.9 g

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 233
• 

  7.7 g

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 27.3