Vegetables High in Carbohydrate (121st - 140th) (per 100 g edible portion)

• Carrot, regular (juice, canned)
  
  6.7 g
• Eggplant Western type (fruit, fried)
  
  6.7 g
• Field horsetail (fertile shoot, boiled)
  
  6.7 g
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  6.7 g
• Red cabbage (head, raw)
  
  6.7 g
• Ashitaba (stems and leaves, raw)
  
  6.7 g
• Yellow sweet pepper (fruit, raw)
  
  6.6 g
• Royal fern, Nama-zenmai (young shoots, raw)
  
  6.6 g
• Ginger (rhizome, raw)
  
  6.6 g
• Gyoja-ninniku (leaves, raw)
  
  6.6 g
• Okra (pods, raw)
  
  6.6 g
• Ashitaba (stems and leaves, boiled)
  
  6.6 g
• Chrysanthemum (petals, raw)
  
  6.5 g
• Tossa jute (stems and leaves, raw)
  
  6.3 g
• Yard bean (immature pods, boiled)
  
  6.2 g
• Cucumber, Pickle (nukamiso-zuke)
  
  6.2 g
• Eggplant Pickle (nukamiso-zuke)
  
  6.1 g
• Onion (bulb, leached in water)
  
  6.1 g
• Sugukina (pickles)
  
  6.1 g
• Spaghetti squash (fruit, raw)
  
  6.1 g