Carbohydrate Content of Vegetables
(Initial Q)
2.1 g
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
1.9 g
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
3.1 g
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
2.7 g
(per 160 g edible portion)
Qing gin cai (leaves, raw)
