The amount of Vegetables that contain 60 g of Carbohydrate (111 - 120)

• 

  80.4 g

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.7
• 

  16 g

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 3.8
• 

  2.6 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 23.1
• 

  9.2 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 6.5
• 

  5.8 g

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 10.3
• 

  1.7 g

  (per 30 g edible portion)

  Okra (pods, raw)
  × 35.3
• 

  2.6 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 23.1
• 

  0.3 g

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 200
• 

  1.2 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 50
• 

  5 g

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 12