Vegetables Low in Carbohydrate (1st - 20th) (per 100 g edible portion)

• Water shield (young leaves, bottled in water)
  
  1 g
• Myoga-take (stems and leaves, raw)
  
  1.5 g
• Japanese butterbur (petiole, boiled)
  
  1.9 g
• Qing gin cai (leaves, raw)
  
  2 g
• Alfalfa sprout (raw)
  
  2 g
• Ha-shoga (rhizome, raw)
  
  2.1 g
• Osaka-shirona (leaves, raw)
  
  2.2 g
• Ta cai (leaves, raw)
  
  2.2 g
• Soybean sprout (boiled)
  
  2.2 g
• Head lettuce, butter type (leaves, raw)
  
  2.2 g
• Ta cai (leaves, boiled)
  
  2.3 g
• Soybean sprout (raw)
  
  2.3 g
• Mung bean sprout (boiled)
  
  2.3 g
• Komatsuna (leaves, raw)
  
  2.4 g
• Qing gin cai (leaves, boiled)
  
  2.4 g
• Pickle (sour type)
  
  2.5 g
• Watercress (stems and leaves, raw)
  
  2.5 g
• Malabar nightshade (stems and leaves, raw)
  
  2.6 g
• Nagasaki-hakusai (leaves, raw)
  
  2.6 g
• Myoga (spike, raw)
  
  2.6 g