Carbohydrate Content of Vegetables (51 - 60)

68 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
1.6 g

(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
5.7 g

(per 265 g edible portion)
Artichoke (flower bud, boiled)
5.9 g

(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
5.8 g

(per 55 g edible portion)
Kuki-ninniku (scape, raw)
4.2 g

(per 80 g edible portion)
Edamame (frozen)
27.7 g

(per 280 g edible portion)
Table beet (root, boiled)
4.1 g

(per 42 g edible portion)
Fukinoto (inflorescence, raw)
5.3 g

(per 54 g edible portion)
Brussels sprout (head, raw)
0.8 g

(per 8 g edible portion)
Snap pea (immature pods, raw)

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