Vegetables High in Carbohydrate (221st - 240th) (per 100 g edible portion)

• Takana, broad leaf mustard (leaves, raw)
  
  4.2 g
• Water convolvulus (stems and leaves, boiled)
  
  4.1 g
• Ne-mitsuba (leaves, raw)
  
  4.1 g
• Nozawana (salted pickles)
  
  4.1 g
• Japanese angelica-tree (spears, boiled)
  
  4.1 g
• Daikon, Japanese radish (root without skin, raw)
  
  4.1 g
• Daikon, Japanese radish (root with skin, raw)
  
  4.1 g
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  4.1 g
• Zuiki (fresh zuiki, raw)
  
  4.1 g
• Bracken (young shoots, raw)
  
  4 g
• Tossa jute (stems and leaves, boiled)
  
  4 g
• Ito-mitsuba (leaves, boiled)
  
  4 g
• Kiri-mitsuba (leaves, raw)
  
  4 g
• Spinach (leaves, boiled)
  
  4 g
• Basil (leaves, raw)
  
  4 g
• Chinese chive (leaves, raw)
  
  4 g
• Tomatoes Canned products (juice)
  
  4 g
• Bamboo shoot (canned in water)
  
  4 g
• Daikon, Japanese radish (root without skin, boiled)
  
  4 g
• Ginger (pickles)
  
  4 g