Carbohydrate Content of Vegetables (211 - 220)

5.7 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
5.5 g

(per 140 g edible portion)
Turnip (leaves, raw)
3 g

(per 95 g edible portion)
Asparagus (shoots, raw)
47.9 g

(per 1800 g edible portion)
Wax gourd (fruit, raw)
0.2 g

(per 5 g edible portion)
Winged bean (immature pods, raw)
0.9 g

(per 30 g edible portion)
Ha-ninjin (leaves, raw)
66.6 g

(per 1800 g edible portion)
Wax gourd (friut, boiled)
4.4 g

(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.2 g

(per 5 g edible portion)
Bamboo shoot (shinachiku)
2.1 g

(per 60 g edible portion)
Qin cai (stems and leaves, boiled)

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