The amount of Vegetables that contain 60 g of Carbohydrate (171 - 180)

• 

  5.4 g

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 11.1
• 

  4.4 g

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 13.6
• 

  7.2 g

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 8.3
• 

  54 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1.1
• 

  6.8 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 8.8
• 

  1.4 g

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 42.9
• 

  6.2 g

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 9.7
• 

  4 g

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 15
• 

  4.3 g

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 14
• 

  12.5 g

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 4.8