Vegetables Low in Carbohydrate (181st - 200th) (per 100 g edible portion)

• Kyona (salted pickles)
  
  5.9 g
• Hana-nira (scape and flower bud, raw)
  
  5.9 g
• Turnip, Pickle (salted pickles, leaves)
  
  6 g
• Young sweet corn (young ear, raw)
  
  6 g
• Rape (stems and leaves, raw)
  
  6 g
• Rhubarb (petiole, raw)
  
  6 g
• Spaghetti squash (fruit, raw)
  
  6.1 g
• Sugukina (pickles)
  
  6.1 g
• Onion (bulb, leached in water)
  
  6.1 g
• Eggplant Pickle (nukamiso-zuke)
  
  6.1 g
• Cucumber, Pickle (nukamiso-zuke)
  
  6.2 g
• Yard bean (immature pods, boiled)
  
  6.2 g
• Tossa jute (stems and leaves, raw)
  
  6.3 g
• Chrysanthemum (petals, raw)
  
  6.5 g
• Ashitaba (stems and leaves, boiled)
  
  6.6 g
• Okra (pods, raw)
  
  6.6 g
• Gyoja-ninniku (leaves, raw)
  
  6.6 g
• Ginger (rhizome, raw)
  
  6.6 g
• Royal fern, Nama-zenmai (young shoots, raw)
  
  6.6 g
• Yellow sweet pepper (fruit, raw)
  
  6.6 g