The amount of Vegetables that contain 60 g of Carbohydrate (221 - 230)

• 

  1.9 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 31.6
• 

  1 g

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 60
• 

  1.2 g

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 50
• 

  1.4 g

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 42.9
• 

  6.5 g

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 9.2
• 

  8 g

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 7.5
• 

  1.7 g

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 35.3
• 

  9.9 g

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 6.1
• 

  1.7 g

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 35.3
• 

  1.1 g

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 54.5