Carbohydrate Content of Vegetables (Initial T) (11 - 20)

1 g

(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
1.2 g

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
4.1 g

(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
4.3 g

(per 60 g edible portion)
Turfed stone leek (leaves, raw)
4.3 g

(per 140 g edible portion)
Turnip (leaves, boiled)
5.5 g

(per 140 g edible portion)
Turnip (leaves, raw)
6.1 g

(per 130 g edible portion)
Turnip (root, with skin, boiled)
5.4 g

(per 130 g edible portion)
Turnip (root, with skin, raw)
6.5 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)
5.3 g

(per 130 g edible portion)
Turnip (root, without skin, raw)

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