Carbohydrate Content of Vegetables (61 - 70)

5.3 g

(per 54 g edible portion)
Brussels sprout (head, boiled)
33.4 g

(per 430 g edible portion)
Kintoki (root without skin, raw)
41.3 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
35.1 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
12.5 g

(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
23.4 g

(per 280 g edible portion)
Table beet (root, raw)
39.6 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
11.5 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
10.5 g

(per 130 g edible portion)
Carrot, regular (root without skin, raw)
14.9 g

(per 180 g edible portion)
Red onion (bulb, raw)

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