Carbohydrate Content of Vegetables (71 - 80)

0.1 g

(per 2 g edible portion)
Perilla (seeds, raw)
1.8 g

(per 40 g edible portion)
Edamame (boiled)
0.4 g

(per 5 g edible portion)
Water pepper sprout (raw)
16.5 g

(per 200 g edible portion)
Onion (bulb, raw)
2.4 g

(per 50 g edible portion)
Edamame (raw)
11.3 g

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
3.6 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
1.8 g

(per 25 g edible portion)
Parsley (leaves, raw)
0.8 g

(per 10 g edible portion)
Carrot, regular (root, frozen)
0.7 g

(per 10 g edible portion)
Field horsetail (fertile shoot, raw)

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