The amount of Vegetables that contain 60 g of Carbohydrate (61 - 70)

• 

  5.3 g

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 11.3
• 

  33.4 g

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 1.8
• 

  41.3 g

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 1.5
• 

  35.1 g

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 1.7
• 

  12.5 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 4.8
• 

  23.4 g

  (per 280 g edible portion)

  Table beet (root, raw)
  × 2.6
• 

  39.6 g

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1.5
• 

  11.5 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 5.2
• 

  10.5 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 5.7
• 

  14.9 g

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 4