The amount of Vegetables that contain 60 g of Carbohydrate (151 - 160)

• 

  17.2 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 3.5
• 

  1.3 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 46.2
• 

  7.3 g

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 8.2
• 

  33.7 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 1.8
• 

  0.7 g

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 85.7
• 

  6.5 g

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 9.2
• 

  6.7 g

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 9
• 

  6.4 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 9.4
• 

  3.7 g

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 16.2
• 

  8.2 g

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 7.3