Carbohydrate Content of Vegetables (241 - 250)

0.3 g

(per 12 g edible portion)
Radish (root, raw)
13.3 g

(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
7.6 g

(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.9 g

(per 30 g edible portion)
Bracken (young shoots, boiled)
7.4 g

(per 410 g edible portion)
Japanese butterbur (petiole, raw)
4.4 g

(per 160 g edible portion)
Komatsuna (leaves, boiled)
3.5 g

(per 120 g edible portion)
Cucumber (fruit, raw)
0.7 g

(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
54.8 g

(per 2100 g edible portion)
Chinese cabbage (head, boiled)
1.7 g

(per 60 g edible portion)
Shandong cai (leaves, boiled)

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