Carbohydrate Content of Vegetables (261 - 270)

0.3 g

(per 12 g edible portion)
Pickle (sour type)
3.1 g

(per 160 g edible portion)
Qing gin cai (leaves, boiled)
3.3 g

(per 160 g edible portion)
Komatsuna (leaves, raw)
1.2 g

(per 50 g edible portion)
Mung bean sprout (boiled)
1.1 g

(per 50 g edible portion)
Soybean sprout (raw)
1.3 g

(per 60 g edible portion)
Ta cai (leaves, boiled)
1.9 g

(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
1.1 g

(per 50 g edible portion)
Soybean sprout (boiled)
1.2 g

(per 60 g edible portion)
Ta cai (leaves, raw)
5.4 g

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

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