Carbohydrate Content of Vegetables (31 - 40)

7.8 g

(per 73 g edible portion)
Esharotto (bulb, raw)
4.5 g

(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
29.2 g

(per 220 g edible portion)
Horseradish (rhizome, raw)
2.6 g

(per 15 g edible portion)
Hinona (pickles, sweetened)
1.7 g

(per 10 g edible portion)
Green pea (frozen)
3.2 g

(per 25 g edible portion)
Broad bean (immature beans, boiled)
20.2 g

(per 240 g edible portion)
Sweet corn (immature kernels, raw)
6.2 g

(per 42 g edible portion)
Red pepper (fruit, raw)
3.3 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
33 g

(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)

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