Carbohydrate Content of Vegetables (Initial R)

0.3 g

(per 12 g edible portion)
Radish (root, raw)
9.5 g

(per 180 g edible portion)
Rape (stems and leaves, boiled)
10.8 g

(per 180 g edible portion)
Rape (stems and leaves, raw)
5 g

(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
16 g

(per 265 g edible portion)
Red cabbage (head, raw)
10.9 g

(per 350 g edible portion)
Red chicory (leaves, raw)
14.9 g

(per 180 g edible portion)
Red onion (bulb, raw)
1.8 g

(per 3 g edible portion)
Red pepper (fruit, dried)
6.2 g

(per 42 g edible portion)
Red pepper (fruit, raw)
1.2 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)

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