Vegetables Low in Carbohydrate (21st - 40th) (per 100 g edible portion)

• Mung bean sprout (raw)
  
  2.6 g
• Shandong cai (leaves, raw)
  
  2.7 g
• Bai cai (leaves, raw)
  
  2.7 g
• Black gram sprout (raw)
  
  2.7 g
• Black gram sprout (boiled)
  
  2.7 g
• Zucchini (fruit, raw)
  
  2.8 g
• New Zealand spinach (stems and leaves, raw)
  
  2.8 g
• Head lettuce, crisp type (head, raw)
  
  2.8 g
• Endive (leaves, raw)
  
  2.9 g
• Shandong cai (leaves, boiled)
  
  2.9 g
• Chinese cabbage (head, boiled)
  
  2.9 g
• Ito-mitsuba (leaves, raw)
  
  2.9 g
• Cucumber (fruit, raw)
  
  3 g
• Komatsuna (leaves, boiled)
  
  3 g
• Japanese butterbur (petiole, raw)
  
  3 g
• Bracken (young shoots, boiled)
  
  3 g
• Osaka-shirona (leaves, boiled)
  
  3.1 g
• Zuiki (fresh zuiki, boiled)
  
  3.1 g
• Radish (root, raw)
  
  3.1 g
• Spinach (leaves, raw)
  
  3.1 g