The amount of Vegetables that contain 60 g of Carbohydrate (91 - 100)

• 

  6.5 g

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 9.2
• 

  1.8 g

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 33.3
• 

  1.2 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 50
• 

  1.8 g

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 33.3
• 

  2.2 g

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 27.3
• 

  0.9 g

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 66.7
• 

  2.9 g

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 20.7
• 

  0.3 g

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 200
• 

  0.9 g

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 66.7
• 

  1.4 g

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 42.9