Carbohydrate Content of Vegetables (Initial C) (1 - 10)

78.2 g

(per 1700 g edible portion)
Cabbage (head, boiled)
75.1 g

(per 1700 g edible portion)
Cabbage (head, raw)
10.1 g

(per 150 g edible portion)
Carrot, regular (juice, canned)
0.8 g

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

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

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

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

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

(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
17.2 g

(per 660 g edible portion)
Cauliflower (inflorescence, raw)

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