The amount of Vegetables that contain 60 g of Carbohydrate (191 - 200)

• 

  0.8 g

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 75
• 

  0.4 g

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 150
• 

  41.8 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 1.4
• 

  44.3 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.4
• 

  16.7 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 3.6
• 

  1.1 g

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 54.5
• 

  1 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 60
• 

  1 g

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 60
• 

  2 g

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 30
• 

  9.5 g

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 6.3