The amount of Vegetables that contain 60 g of Carbohydrate (211 - 220)

• 

  5.7 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 10.5
• 

  5.5 g

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 10.9
• 

  3 g

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 20
• 

  47.9 g

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 1.3
• 

  0.2 g

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 300
• 

  0.9 g

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 66.7
• 

  66.6 g

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.9
• 

  4.4 g

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 13.6
• 

  0.2 g

  (per 5 g edible portion)

  Bamboo shoot (shinachiku)
  × 300
• 

  2.1 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 28.6