Vegetables Low in Carbohydrate (201st - 220th) (per 100 g edible portion)

• Ashitaba (stems and leaves, raw)
  
  6.7 g
• Red cabbage (head, raw)
  
  6.7 g
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  6.7 g
• Field horsetail (fertile shoot, boiled)
  
  6.7 g
• Eggplant Western type (fruit, fried)
  
  6.7 g
• Carrot, regular (juice, canned)
  
  6.7 g
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  6.8 g
• Leek (bulb and leaves, boiled)
  
  6.8 g
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  6.9 g
• Yellow sweet pepper (fruit, sauted)
  
  6.9 g
• Leek (bulb and leaves, raw)
  
  6.9 g
• Turfed stone leek (leaves, boiled)
  
  6.9 g
• Sayaendo (immature pods, boiled)
  
  7 g
• Takana, broad leaf mustard (salted pickles)
  
  7 g
• Eggplant Pickle (shiba-zuke)
  
  7 g
• Shepherd's purse (leaves, raw)
  
  7 g
• Ha-negi (leaves, raw)
  
  7 g
• Fukinoto (inflorescence, boiled)
  
  7 g
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  7.1 g
• Leaf mustard (salted pickles)
  
  7.2 g