Carbohydrate Content of Vegetables (81 - 90)

1.6 g

(per 20 g edible portion)
Chinese cabbage (kim chee)
9.1 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
1.9 g

(per 30 g edible portion)
Okra (pods, boiled)
7.4 g

(per 100 g edible portion)
Mini-kyarotto (root, raw)
0.1 g

(per 1 g edible portion)
Perilla (leaves, raw)
0.3 g

(per 5 g edible portion)
Sayaendo (immature pods, raw)
4.3 g

(per 60 g edible portion)
Turfed stone leek (leaves, raw)
14.6 g

(per 200 g edible portion)
Onion (bulb, boiled)
2 g

(per 28 g edible portion)
Asatsuki (leaves, boiled)
7.8 g

(per 120 g edible portion)
Red sweet pepper (fruit, raw)

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