Carbohydrate Content of Vegetables
(Initial P)
1.8 g
(per 25 g edible portion)
Parsley (leaves, raw)
0.1 g
(per 1 g edible portion)
Perilla (leaves, raw)
0.1 g
(per 2 g edible portion)
Perilla (seeds, raw)
0.3 g
(per 12 g edible portion)
Pickle (sour type)
2.2 g
(per 12 g edible portion)
Pickle (sweet type)
127.7 g
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
68 g
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
319.5 g
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
277.5 g
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
200.9 g
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
