The amount of Vegetables that contain 60 g of Carbohydrate (101 - 110)

• 

  0.4 g

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 150
• 

  4.1 g

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 14.6
• 

  18.8 g

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 3.2
• 

  10.7 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 5.6
• 

  9 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 6.7
• 

  28.6 g

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 2.1
• 

  2 g

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 30
• 

  10.1 g

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 5.9
• 

  13.1 g

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 4.6
• 

  0.7 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 85.7