Carbohydrate Content of Vegetables (221 - 230)

1.9 g

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

(per 30 g edible portion)
Chinese cabbage (salted pickles)
1.2 g

(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
1.4 g

(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
6.5 g

(per 190 g edible portion)
Udo (stem, leached in water)
8 g

(per 257 g edible portion)
Leaf lettuce (leaves, raw)
1.7 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
9.9 g

(per 300 g edible portion)
Hiroshimana (salted pickles)
1.7 g

(per 50 g edible portion)
Ki-nira (leaves, raw)
1.1 g

(per 40 g edible portion)
Ha-daikon (leaves, raw)

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