Carbohydrate Content of Vegetables (Initial C) (21 - 28)

3.8 g

(per 100 g edible portion)
Chinese chive (leaves, raw)
3.7 g

(per 5 g edible portion)
Chrysanthemum (kikunori)
0.3 g

(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0.3 g

(per 5 g edible portion)
Chrysanthemum (petals, raw)
3.5 g

(per 120 g edible portion)
Cucumber (fruit, raw)
17.7 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1.6 g

(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
4.4 g

(per 120 g edible portion)
Cucumber, Pickle (salted pickles)

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