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

4.3 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
3.8 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
54 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
44.3 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
48 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
41.8 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
5.5 g

(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
6.7 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.6 g

(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
3.3 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)

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