Carbohydrate Content of Vegetables (Initial K) (1 - 10)

0.3 g

(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
1.8 g

(per 25 g edible portion)
Kanpyo (boiled)
17 g

(per 25 g edible portion)
Kanpyo (raw)
1.7 g

(per 50 g edible portion)
Ki-nira (leaves, raw)
0.8 g

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.7 g

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
39.6 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
35.1 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
41.3 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
33.4 g

(per 430 g edible portion)
Kintoki (root without skin, raw)

< 1 2 3 >