Carbohydrate Content of Vegetables (Initial C) (11 - 20)

2.5 g

(per 120 g edible portion)
Celery (petiole, raw)
6.7 g

(per 140 g edible portion)
Chayote (fruit, raw)
6.2 g

(per 140 g edible portion)
Chayote (salted pickles)
1.8 g

(per 25 g edible portion)
Cherry tomato (fruit, raw)
4.3 g

(per 130 g edible portion)
Chicory (spears, raw)
54.8 g

(per 2100 g edible portion)
Chinese cabbage (head, boiled)
63.2 g

(per 2100 g edible portion)
Chinese cabbage (head, raw)
1.6 g

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

(per 30 g edible portion)
Chinese cabbage (salted pickles)
5.7 g

(per 100 g edible portion)
Chinese chive (leaves, boiled)

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