Carbohydrate Content of Vegetables (Initial T)

1.3 g

(per 60 g edible portion)
Ta cai (leaves, boiled)
1.2 g

(per 60 g edible portion)
Ta cai (leaves, raw)
27.7 g

(per 280 g edible portion)
Table beet (root, boiled)
23.4 g

(per 280 g edible portion)
Table beet (root, raw)
7.7 g

(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
1.4 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
10 g

(per 220 g edible portion)
Tomato (fruit, raw)
6.5 g

(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
4 g

(per 90 g edible portion)
Tomato, Canned product (whole)
6 g

(per 150 g edible portion)
Tomatoes Canned products (juice)

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