Carbohydrate Content of Vegetables (41 - 50)

25.4 g

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

(per 25 g edible portion)
Broad bean (immature beans, raw)
29.8 g

(per 215 g edible portion)
Edible burdock (root, raw)
0.8 g

(per 5 g edible portion)
Green pea (raw)
5.5 g

(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
29.5 g

(per 215 g edible portion)
Edible burdock (root, boiled)
127.7 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
1.3 g

(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
1.9 g

(per 15 g edible portion)
Ginger (pickles, sweetened)
7.5 g

(per 265 g edible portion)
Artichoke (flower bud, raw)

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