Vegetables High in Carbohydrate (201st - 220th) (per 100 g edible portion)

• Daikon, Japanese radish (root with skin, boiled)
  
  4.5 g
• Garland chrysanthemum (leaves, boiled)
  
  4.5 g
• Osaka-shirona (salted pickles)
  
  4.5 g
• Manchurian wild rice (stem, raw)
  
  4.4 g
• Chayote (salted pickles)
  
  4.4 g
• Tomato, Canned product (whole)
  
  4.4 g
• Japanese silverleaf (petiole, boiled)
  
  4.4 g
• Turnip (leaves, boiled)
  
  4.4 g
• Broccoli (inflorescence, boiled)
  
  4.3 g
• Turnip rape (flower buds and stems, boiled)
  
  4.3 g
• Tomato, Canned product (juice cocktail)
  
  4.3 g
• Japanese angelica-tree (spears, raw)
  
  4.3 g
• Bamboo shoot (shoots, raw)
  
  4.3 g
• Taisai, Chinese mustard (salted pickles)
  
  4.3 g
• Green ball (head, raw)
  
  4.3 g
• Domiao (stems and leaves, raw)
  
  4.3 g
• Yama-udo (stem, raw)
  
  4.3 g
• Udo (stem, raw)
  
  4.3 g
• Asparagus (canned in brine)
  
  4.3 g
• Hiroshimana (leaves, raw)
  
  4.2 g