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

6.8 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
5.7 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
13.3 g

(per 55 g edible portion)
Garlic (bulb, raw)
3.4 g

(per 85 g edible portion)
Ginger (pickles)
1.9 g

(per 15 g edible portion)
Ginger (pickles, sweetened)
5.8 g

(per 110 g edible portion)
Ginger (rhizome, raw)
29.4 g

(per 805 g edible portion)
Green ball (head, raw)
1.9 g

(per 10 g edible portion)
Green pea (boiled)
2.4 g

(per 12 g edible portion)
Green pea (canned in brine)
1.7 g

(per 10 g edible portion)
Green pea (frozen)

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