Vegetables Low in Carbohydrate (121st - 140th) (per 100 g edible portion)

• Tomato, Canned product (whole)
  
  4.4 g
• Chayote (salted pickles)
  
  4.4 g
• Manchurian wild rice (stem, raw)
  
  4.4 g
• Osaka-shirona (salted pickles)
  
  4.5 g
• Garland chrysanthemum (leaves, boiled)
  
  4.5 g
• Daikon, Japanese radish (root with skin, boiled)
  
  4.5 g
• Eggplant (fruit, boiled)
  
  4.5 g
• Asparagus (shoots, boiled)
  
  4.6 g
• Turnip (root, with skin, raw)
  
  4.6 g
• Cabbage (head, boiled)
  
  4.6 g
• Zha cai (pickles)
  
  4.6 g
• Bitter gourd (fruit, sauted)
  
  4.6 g
• Rhubarb (petiole, boiled)
  
  4.6 g
• Turnip (root, with skin, boiled)
  
  4.7 g
• Turnip, Pickle (salted pickles, root without skin)
  
  4.7 g
• Leaf mustard (leaves, raw)
  
  4.7 g
• Kyona (leaves, boiled)
  
  4.7 g
• Sugukina (root, raw)
  
  4.7 g
• Tomato (fruit, raw)
  
  4.7 g
• Hinona (root with tops, raw)
  
  4.7 g