The amount of Vegetables that contain 60 g of Carbohydrate (161 - 170)

• 

  5.3 g

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 11.3
• 

  9 g

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 6.7
• 

  10 g

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 6
• 

  9.4 g

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 6.4
• 

  1.4 g

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 42.9
• 

  6.1 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 9.8
• 

  6.1 g

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 9.8
• 

  9.2 g

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 6.5
• 

  0.8 g

  (per 18 g edible portion)

  Zha cai (pickles)
  × 75
• 

  78.2 g

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.8