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200 Vegetables Highest in Carbohydrates

Ranked by a serving size.
300g Carbohydrates = 100% DV
  1. Cassava
    78.4g (26% DV) in 1 cup
  2. Poi
    65.4g (22% DV) in 1 cup
  3. Mashed Sweet Potatoes
    59.1g (20% DV) in 1 cup
  4. Hash Browns
    54.8g (18% DV) in 1 cup
  5. Succotash
    46.8g (16% DV) in 1 cup
  6. Cooked Taro
    45.7g (15% DV) in 1 cup, sliced
  7. Cooked Lima Beans
    40.2g (13% DV) in 1 cup
  8. Cooked Yam
    37.4g (12% DV) in 1 cup, cubes
  9. Pickled Beets
    37g (12% DV) in 1 cup slices
  10. Baked Potatoes (with Skin)
    36.6g (12% DV) in 1 potato medium
  11. Baked Red Potatoes
    33.9g (11% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  12. Baked Potato (no Skin)
    33.6g (11% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  13. Canned Lima Beans
    33.1g (11% DV) in 1 cup
  14. Pea Sprouts
    32.5g (11% DV) in 1 cup
  15. Yautia
    31.9g (11% DV) in 1 cup, sliced
  16. Baked Acorn Squash
    29.9g (10% DV) in 1 cup, cubes
  17. Taro
    27.5g (9% DV) in 1 cup, sliced
  18. Boiled Potatoes
    27.4g (9% DV) in 1 potato (2-1/2 Inch dia, sphere)
  19. Yellow Corn Sweet
    27.1g (9% DV) in 1 cup
  20. Sweet Potatoes
    26.8g (9% DV) in 1 cup, cubes
  21. Cooked Burdock Root
    26.4g (9% DV) in 1 cup (1 Inch pieces)
  22. Jerusalem-artichokes Raw
    26.2g (9% DV) in 1 cup slices
  23. Sun-dried Hot Chile Peppers
    25.8g (9% DV) in 1 cup
  24. Cooked Green Peas
    25g (8% DV) in 1 cup
  25. Parsnips
    23.9g (8% DV) in 1 cup slices
  26. Cooked Sweet Potatoes
    23.6g (8% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  27. Canned Tomato Puree
    22.5g (7% DV) in 1 cup
  28. Cooked Hubbard Squash
    22.2g (7% DV) in 1 cup, cubes
  29. Cooked Acorn Squash
    21.5g (7% DV) in 1 cup, mashed
  30. Cooked Butternut Squash
    21.5g (7% DV) in 1 cup, cubes
  31. Baked Russet Potatoes
    21.4g (7% DV) in 100 grams
  32. Cooked Onions
    21.3g (7% DV) in 1 cup
  33. Cooked Lentil Sprouts
    21.3g (7% DV) in 100 grams
  34. Baked Potatoes
    21.1g (7% DV) in 100 grams
  35. Peas
    21g (7% DV) in 1 cup
  36. Cooked Shiitake Mushrooms
    20.9g (7% DV) in 1 cup pieces
  37. Canned Pumpkin
    19.8g (7% DV) in 1 cup
  38. Cooked Sweet White Corn
    19.3g (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  39. French Fries
    19g (6% DV) in 10 strip
  40. Cooked Yellow Sweet Corn
    18.7g (6% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  41. Cooked Winter Squash
    18.1g (6% DV) in 1 cup, cubes
  42. Lentil Sprouts
    17g (6% DV) in 1 cup
  43. Citronella (lemon Grass)
    17g (6% DV) in 1 cup
  44. Cooked Beets
    16.9g (6% DV) in 1 cup
  45. Butternut Squash
    16.4g (5% DV) in 1 cup, cubes
  46. Onion Rings
    16.2g (5% DV) in 1 cup
  47. Arrowroot
    16.1g (5% DV) in 1 cup, sliced
  48. Cooked Artichokes (globe Or French)
    15.4g (5% DV) in 1 cup
  49. Onions
    14.9g (5% DV) in 1 cup, chopped
  50. Acorn Squash
    14.6g (5% DV) in 1 cup, cubes
  51. Cooked Podded Peas
    14.4g (5% DV) in 1 cup
  52. Celeriac
    14.4g (5% DV) in 1 cup
  53. Lotus Root
    14g (5% DV) in 10 slices (2-1/2 Inch dia)
  54. Sweet White Corn
    13.9g (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  55. Artichokes (globe Or French)
    13.5g (4% DV) in 1 artichoke, medium
  56. Cooked Parsnips
    13.3g (4% DV) in 1/2 cup slices
  57. Stewed Tomatoes
    13.2g (4% DV) in 1 cup
  58. Beets (raw)
    13g (4% DV) in 1 cup
  59. Cooked Carrots
    12.8g (4% DV) in 1 cup slices
  60. Leeks
    12.6g (4% DV) in 1 cup
  61. Canned Tomato Paste
    12.5g (4% DV) in 1/4 cup
  62. Rutabagas (neeps, Swedes)
    12.1g (4% DV) in 1 cup, cubes
  63. Cooked Pumpkin
    12g (4% DV) in 1 cup, mashed
  64. Sweet Yellow Peppers
    11.8g (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  65. Cooked Rutabagas (neeps, Swedes)
    11.6g (4% DV) in 1 cup, cubes
  66. Cooked Snow Peas
    11.3g (4% DV) in 1 cup
  67. Broccoli (cooked)
    11.2g (4% DV) in 1 cup chopped
  68. Sweet Onions
    11.2g (4% DV) in 1 NLEA serving
  69. Brussels Sprouts (cooked)
    11.1g (4% DV) in 1 cup
  70. Cooked Kohlrabi
    11g (4% DV) in 1 cup slices
  71. Cooked Collards
    10.7g (4% DV) in 1 cup, chopped
  72. Chicory Roots
    10.5g (4% DV) in 1 root
  73. Cooked Red Cabbage
    10.4g (3% DV) in 1 cup
  74. Hubbard Squash
    10.1g (3% DV) in 1 cup, cubes
  75. Cooked Spaghetti Squash
    10g (3% DV) in 1 cup
  76. Winter Squash
    10g (3% DV) in 1 cup, cubes
  77. Cooked Green Snap Beans
    9.9g (3% DV) in 1 cup
  78. Cooked Yellow Snap Beans
    9.9g (3% DV) in 1 cup
  79. Cooked Tomatoes
    9.6g (3% DV) in 1 cup
  80. Cooked Lotus Root
    9.6g (3% DV) in 1/2 cup
  81. Cooked Leeks
    9.4g (3% DV) in 1 leek
  82. Stirfried Soybean Sprouts
    9.4g (3% DV) in 100 grams
  83. Cooked Celeriac
    9.1g (3% DV) in 1 cup pieces
  84. Cooked Green Bell Peppers
    9g (3% DV) in 1 cup, chopped or strips
  85. Cooked Red Bell Peppers
    9g (3% DV) in 1 cup, strips
  86. Dried Ancho Peppers
    8.7g (3% DV) in 1 pepper
  87. Cooked Eggplant
    8.6g (3% DV) in 1 cup (1 Inch cubes)
  88. Canned Straw Mushrooms
    8.4g (3% DV) in 1 cup
  89. Kohlrabi
    8.4g (3% DV) in 1 cup
  90. Turnips
    8.4g (3% DV) in 1 cup, cubes
  91. Cooked Cabbage
    8.3g (3% DV) in 1 cup
  92. Cooked White Button Mushrooms
    8.3g (3% DV) in 1 cup pieces
  93. Cooked Chayote
    8.1g (3% DV) in 1 cup (1 Inch pieces)
  94. Canned Mushrooms
    7.9g (3% DV) in 1 cup
  95. Cooked Scallop Squash
    7.9g (3% DV) in 1 cup, mashed
  96. Cooked Turnips
    7.9g (3% DV) in 1 cup, cubes
  97. Brussels Sprouts (raw)
    7.9g (3% DV) in 1 cup
  98. Cooked Beet Greens
    7.9g (3% DV) in 1 cup (1 Inch pieces)
  99. Bamboo Shoots
    7.9g (3% DV) in 1 cup (1/2 Inch slices)
  100. Cooked Savoy Cabbage
    7.8g (3% DV) in 1 cup, shredded
  101. Cooked Summer Squash
    7.8g (3% DV) in 1 cup, sliced
  102. Kidney Bean Sprouts
    7.5g (3% DV) in 1 cup
  103. Okra
    7.5g (2% DV) in 1 cup
  104. Sweet Pickled Cucumbers
    7.4g (2% DV) in 1 large Gherkin (3 Inch long)
  105. Asparagus (cooked)
    7.4g (2% DV) in 1 cup
  106. Cooked Kale
    7.3g (2% DV) in 1 cup, chopped
  107. Cooked Scotch Kale
    7.3g (2% DV) in 1 cup, chopped
  108. Cooked Swiss Chard
    7.2g (2% DV) in 1 cup, chopped
  109. Cooked Okra
    7.2g (2% DV) in 1 cup slices
  110. Sweet Red Bell Peppers
    7.2g (2% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  111. Yellow Snap Beans
    7.1g (2% DV) in 1 cup 1/2 Inch pieces
  112. Serrano Peppers
    7g (2% DV) in 1 cup, chopped
  113. Baby Carrots
    7g (2% DV) in 1 NLEA serving
  114. Spaghetti Squash
    7g (2% DV) in 1 cup, cubes
  115. Green Snap Beans (raw)
    7g (2% DV) in 1 cup 1/2 Inch pieces
  116. Green Bell Peppers
    6.9g (2% DV) in 1 cup, chopped
  117. Carrots
    6.9g (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  118. Cooked Cookneck Summer Squash
    6.8g (2% DV) in 1 cup, sliced
  119. Cooked Spinach
    6.8g (2% DV) in 1 cup
  120. Palm Hearts (canned)
    6.7g (2% DV) in 1 cup
  121. Cooked Dandelion Greens
    6.7g (2% DV) in 1 cup, chopped
  122. Soybean Sprouts
    6.7g (2% DV) in 1 cup
  123. Jew's Ear
    6.7g (2% DV) in 1 cup slices
  124. Banana Peppers
    6.6g (2% DV) in 1 cup
  125. Red Cabbage
    6.6g (2% DV) in 1 cup, chopped
  126. Green Chili Peppers
    6.4g (2% DV) in 1 cup
  127. Fennel
    6.4g (2% DV) in 1 cup, sliced
  128. Jute Potherb (molokhiya) (cooked)
    6.3g (2% DV) in 1 cup
  129. Cooked Mustard Greens
    6.3g (2% DV) in 1 cup, chopped
  130. Cooked Turnip Greens
    6.3g (2% DV) in 1 cup, chopped
  131. Green Tomatoes
    6.3g (2% DV) in 1 medium
  132. Cooked Soybean Sprouts
    6.1g (2% DV) in 1 cup
  133. Sauerkraut
    6.1g (2% DV) in 1 cup
  134. Broccoli
    6g (2% DV) in 1 cup chopped
  135. Cooked Celery
    6g (2% DV) in 1 cup, diced
  136. Canned Asparagus
    6g (2% DV) in 1 cup
  137. Mustard Spinach
    5.9g (2% DV) in 1 cup, chopped
  138. Tomatoes
    5.8g (2% DV) in 1 cup cherry tomatoes
  139. Cooked Green Cauliflower
    5.7g (2% DV) in 1/5 head
  140. Scotch Kale
    5.6g (2% DV) in 1 cup, chopped
  141. Fiddlehead Ferns
    5.5g (2% DV) in 100 grams
  142. Portabellas (exposed To Sunlight Or Uv)
    5.4g (2% DV) in 1 cup sliced
  143. Bitter Melon (cooked)
    5.4g (2% DV) in 1 cup (1/2 Inch pieces)
  144. Cauliflower
    5.3g (2% DV) in 1 cup chopped (1/2 Inch pieces)
  145. Sweet Pickled Relish
    5.3g (2% DV) in 1 tbsp
  146. Oyster Mushrooms
    5.2g (2% DV) in 1 cup sliced
  147. Asparagus
    5.2g (2% DV) in 1 cup
  148. Cabbage
    5.2g (2% DV) in 1 cup, chopped
  149. Cooked Garden Cress
    5.1g (2% DV) in 1 cup
  150. Cooked Cauliflower
    5.1g (2% DV) in 1 cup
  151. Dandelion Greens
    5.1g (2% DV) in 1 cup, chopped
  152. Cooked Oriental Radishes
    5g (2% DV) in 1 cup, sliced
  153. Cooked Mustard Spinach
    5g (2% DV) in 1 cup, chopped
  154. Scallop Squash
    5g (2% DV) in 1 cup slices
  155. Crookneck Summer Squash
    4.9g (2% DV) in 1 cup sliced
  156. Cooked Nopales
    4.9g (2% DV) in 1 cup
  157. Maitake Mushrooms
    4.9g (2% DV) in 1 cup diced
  158. Cooked Zucchini
    4.8g (2% DV) in 1 cup, sliced
  159. Eggplant
    4.8g (2% DV) in 1 cup, cubes
  160. Snow Peas
    4.8g (2% DV) in 1 cup, whole
  161. Oriental Radishes
    4.8g (2% DV) in 1 cup slices
  162. Chinese Broccoli
    4.7g (2% DV) in 100 grams
  163. Ketchup
    4.7g (2% DV) in 1 tbsp
  164. Low Sodium Ketchup
    4.7g (2% DV) in 1 tbsp
  165. Cooked Escarole
    4.6g (2% DV) in 1 cup
  166. Cooked Pumpkin Flowers
    4.4g (1% DV) in 1 cup
  167. White Button Mushrooms (stir-fried)
    4.4g (1% DV) in 1 cup sliced
  168. Cooked Chrysanthemum
    4.3g (1% DV) in 1 cup (1 Inch pieces)
  169. Savoy Cabbage
    4.3g (1% DV) in 1 cup, shredded
  170. Hot Green Chili Peppers
    4.3g (1% DV) in 1 pepper
  171. Bamboo Shoots (canned)
    4.2g (1% DV) in 1 cup (1/8 Inch slices)
  172. Yellow Tomatoes
    4.1g (1% DV) in 1 cup, chopped
  173. Kanpyo
    4.1g (1% DV) in 1 strip
  174. Cooked Purslane
    4.1g (1% DV) in 1 cup
  175. Red Chili Peppers
    4g (1% DV) in 1 pepper
  176. Radishes
    3.9g (1% DV) in 1 cup slices
  177. Turnip Greens
    3.9g (1% DV) in 1 cup, chopped
  178. Green Cauliflower
    3.9g (1% DV) in 1 cup
  179. Zucchini
    3.9g (1% DV) in 1 cup, chopped
  180. Cooked New Zealand Spinach
    3.8g (1% DV) in 1 cup, chopped
  181. Parsley
    3.8g (1% DV) in 1 cup chopped
  182. Summer Squash
    3.8g (1% DV) in 1 cup, sliced
  183. Cucumber
    3.8g (1% DV) in 1 cup
  184. Crimini Mushrooms
    3.7g (1% DV) in 1 cup whole
  185. Crimini Mushrooms (exposed To Sunlight Or Uv)
    3.7g (1% DV) in 1 cup whole
  186. Chantarelle Mushrooms
    3.7g (1% DV) in 1 cup
  187. Cooked Swamp Cabbage
    3.6g (1% DV) in 1 cup, chopped
  188. Kimchi
    3.6g (1% DV) in 1 cup
  189. Dried Pasilla Peppers
    3.6g (1% DV) in 1 pepper
  190. Sour Pickled Cucumber
    3.5g (1% DV) in 1 cup
  191. Hot Dog Relish
    3.5g (1% DV) in 1 tbsp
  192. Bitter Melon
    3.4g (1% DV) in 1 cup (1/2 Inch pieces)
  193. Vinespinach
    3.4g (1% DV) in 100 grams
  194. Morel Mushrooms
    3.4g (1% DV) in 1 cup
  195. Cooked Chinese Broccoli
    3.4g (1% DV) in 1 cup
  196. Portabella Mushrooms
    3.3g (1% DV) in 1 cup diced
  197. Portabellas (exposed To Sun/uv)
    3.3g (1% DV) in 1 cup diced
  198. Low Sodium Sour Pickles
    3.2g (1% DV) in 1 cup, chopped or diced
  199. Pak-choi (bok Choy) (cooked)
    3g (1% DV) in 1 cup, shredded
  200. Nopales
    2.9g (1% DV) in 1 cup, sliced

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.