Carbohydrate Content of Vegetables (271 - 275)

1.1 g

(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0.2 g

(per 10 g edible portion)
Alfalfa sprout (raw)
2.7 g

(per 160 g edible portion)
Qing gin cai (leaves, raw)
7 g

(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.2 g

(per 20 g edible portion)
Water shield (young leaves, bottled in water)

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