Vegetables High in Carbohydrate (141st - 160th) (per 100 g edible portion)

• Rhubarb (petiole, raw)
  
  6 g
• Rape (stems and leaves, raw)
  
  6 g
• Young sweet corn (young ear, raw)
  
  6 g
• Turnip, Pickle (salted pickles, leaves)
  
  6 g
• Hana-nira (scape and flower bud, raw)
  
  5.9 g
• Kyona (salted pickles)
  
  5.9 g
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  5.9 g
• Turnip rape (flower buds and stems, raw)
  
  5.8 g
• Sweet pepper (fruit, sauted)
  
  5.8 g
• Mizukakena (salted pickles)
  
  5.7 g
• Chinese chive (leaves, boiled)
  
  5.7 g
• Sweet pepper (fruit, raw)
  
  5.7 g
• Chrysanthemum (petals, boiled)
  
  5.7 g
• Japanese silverleaf (petiole, raw)
  
  5.6 g
• Kale (leaves, raw)
  
  5.6 g
• Asatsuki (leaves, raw)
  
  5.6 g
• Bamboo shoot (shoots, boiled)
  
  5.5 g
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  5.5 g
• Kidney bean, Sayaingen (immature pods, boiled)
  
  5.5 g
• Swiss chard (leaves, boiled)
  
  5.4 g