The amount of Vegetables that contain 60 g of Carbohydrate (1 - 10)

• 

  3.7 g

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 16.2
• 

  17 g

  (per 25 g edible portion)

  Kanpyo (raw)
  × 3.5
• 

  6.8 g

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 8.8
• 

  25.4 g

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 2.4
• 

  18.4 g

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 3.3
• 

  1.8 g

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 33.3
• 

  8 g

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 7.5
• 

  4.1 g

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 14.6
• 

  6.7 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 9
• 

  6.1 g

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 9.8