Carbohydrate Content of Vegetables (Initial G) (11 - 13)

0.8 g

(per 5 g edible portion)
Green pea (raw)
1.3 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
1.6 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)

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