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200 Vegetables Highest in Carbohydrates

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300g Carbohydrates = 100% DV
  1. Cassava
    78.4g (26% DV) in 1 cup
  2. Mashed Sweet Potatoes
    59.1g (20% DV) in 1 cup
  3. Boiled Sweet Potatoes
    58.1g (19% DV) in 1 cup, mashed
  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. Cooked Hawaiin Mountain Yam
    29g (10% DV) in 1 cup, cubes
  18. Taro
    27.5g (9% DV) in 1 cup, sliced
  19. Boiled Potatoes
    27.4g (9% DV) in 1 potato (2-1/2 Inch dia, sphere)
  20. Yellow Corn Sweet
    27.1g (9% DV) in 1 cup
  21. Sweet Potatoes
    26.8g (9% DV) in 1 cup, cubes
  22. Cooked Burdock Root
    26.4g (9% DV) in 1 cup (1 Inch pieces)
  23. Sun-dried Hot Chile Peppers
    25.8g (9% DV) in 1 cup
  24. Cooked Green Peas
    25g (8% DV) in 1 cup
  25. Green Peas (Cooked)
    25g (8% DV) in 1 cup
  26. Parsnips
    23.9g (8% DV) in 1 cup slices
  27. Cooked Sweet Potatoes
    23.6g (8% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  28. Canned Tomato Puree
    22.5g (7% DV) in 1 cup
  29. Cooked Hubbard Squash
    22.2g (7% DV) in 1 cup, cubes
  30. Cooked Acorn Squash
    21.5g (7% DV) in 1 cup, mashed
  31. Cooked Butternut Squash
    21.5g (7% DV) in 1 cup, cubes
  32. Baked Russet Potatoes
    21.4g (7% DV) in 100 grams
  33. Cooked Onions
    21.3g (7% DV) in 1 cup
  34. Cooked Lentil Sprouts
    21.3g (7% DV) in 100 grams
  35. Baked Potatoes
    21.1g (7% DV) in 100 grams
  36. Peas
    21g (7% DV) in 1 cup
  37. Cooked Shiitake Mushrooms
    20.9g (7% DV) in 1 cup pieces
  38. Canned Pumpkin
    19.8g (7% DV) in 1 cup
  39. Cooked Sweet White Corn
    19.3g (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  40. French Fries
    19g (6% DV) in 10 strip
  41. Cooked Yellow Sweet Corn
    18.7g (6% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  42. Dried Fungi Cloud Ears
    18.3g (6% DV) in 5 pieces
  43. Cooked Winter Squash
    18.1g (6% DV) in 1 cup, cubes
  44. Lentil Sprouts
    17g (6% DV) in 1 cup
  45. Citronella (Lemon Grass)
    17g (6% DV) in 1 cup
  46. Cooked Beets
    16.9g (6% DV) in 1 cup
  47. Butternut Squash
    16.4g (5% DV) in 1 cup, cubes
  48. Onion Rings
    16.2g (5% DV) in 1 cup
  49. Arrowroot
    16.1g (5% DV) in 1 cup, sliced
  50. Cooked Artichokes (Globe Or French)
    15.4g (5% DV) in 1 cup
  51. Onions
    14.9g (5% DV) in 1 cup, chopped
  52. Acorn Squash
    14.6g (5% DV) in 1 cup, cubes
  53. Cooked Podded Peas
    14.4g (5% DV) in 1 cup
  54. Celeriac
    14.4g (5% DV) in 1 cup
  55. Lotus Root
    14g (5% DV) in 10 slices (2-1/2 Inch dia)
  56. Sweet White Corn
    13.9g (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  57. Artichokes (Globe Or French)
    13.5g (4% DV) in 1 artichoke, medium
  58. Cooked Parsnips
    13.3g (4% DV) in 1/2 cup slices
  59. Stewed Tomatoes
    13.2g (4% DV) in 1 cup
  60. Beets (Raw)
    13g (4% DV) in 1 cup
  61. Cooked Carrots
    12.8g (4% DV) in 1 cup slices
  62. Leeks
    12.6g (4% DV) in 1 cup
  63. Canned Tomato Paste
    12.5g (4% DV) in 1/4 cup
  64. Rutabagas (Neeps, Swedes)
    12.1g (4% DV) in 1 cup, cubes
  65. Cooked Pumpkin
    12g (4% DV) in 1 cup, mashed
  66. Sweet Yellow Peppers
    11.8g (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  67. Cooked Rutabagas (Neeps, Swedes)
    11.6g (4% DV) in 1 cup, cubes
  68. Cooked Snow Peas
    11.3g (4% DV) in 1 cup
  69. Broccoli (Cooked)
    11.2g (4% DV) in 1 cup chopped
  70. Sweet Onions
    11.2g (4% DV) in 1 NLEA serving
  71. Brussels Sprouts (Cooked)
    11.1g (4% DV) in 1 cup
  72. Cooked Kohlrabi
    11g (4% DV) in 1 cup slices
  73. Cooked Collards
    10.7g (4% DV) in 1 cup, chopped
  74. Chicory Roots
    10.5g (4% DV) in 1 root
  75. Cooked Red Cabbage
    10.4g (3% DV) in 1 cup
  76. Hubbard Squash
    10.1g (3% DV) in 1 cup, cubes
  77. Cooked Spaghetti Squash
    10g (3% DV) in 1 cup
  78. Winter Squash
    10g (3% DV) in 1 cup, cubes
  79. Cooked Green Snap Beans
    9.9g (3% DV) in 1 cup
  80. Cooked Yellow Snap Beans
    9.9g (3% DV) in 1 cup
  81. Cooked Tomatoes
    9.6g (3% DV) in 1 cup
  82. Cooked Lotus Root
    9.6g (3% DV) in 1/2 cup
  83. Cooked Leeks
    9.4g (3% DV) in 1 leek
  84. Stirfried Soybean Sprouts
    9.4g (3% DV) in 100 grams
  85. Cooked Tahitian Taro
    9.4g (3% DV) in 1 cup slices
  86. Cooked Celeriac
    9.1g (3% DV) in 1 cup pieces
  87. Cooked Green Bell Peppers
    9g (3% DV) in 1 cup, chopped or strips
  88. Cooked Red Bell Peppers
    9g (3% DV) in 1 cup, strips
  89. Dried Ancho Peppers
    8.7g (3% DV) in 1 pepper
  90. Cooked Green Beans (Previously Frozen)
    8.7g (3% DV) in 1 cup
  91. Cooked Eggplant
    8.6g (3% DV) in 1 cup (1 Inch cubes)
  92. Tahitian Taro
    8.6g (3% DV) in 1 cup slices
  93. Canned Straw Mushrooms
    8.4g (3% DV) in 1 cup
  94. Kohlrabi
    8.4g (3% DV) in 1 cup
  95. Turnips
    8.4g (3% DV) in 1 cup, cubes
  96. Cooked Cabbage
    8.3g (3% DV) in 1 cup
  97. Cooked White Button Mushrooms
    8.3g (3% DV) in 1 cup pieces
  98. Cooked Chayote
    8.1g (3% DV) in 1 cup (1 Inch pieces)
  99. Canned Mushrooms
    7.9g (3% DV) in 1 cup
  100. Cooked Scallop Squash
    7.9g (3% DV) in 1 cup, mashed
  101. Cooked Turnips
    7.9g (3% DV) in 1 cup, cubes
  102. Brussels Sprouts (Raw)
    7.9g (3% DV) in 1 cup
  103. Cooked Beet Greens
    7.9g (3% DV) in 1 cup (1 Inch pieces)
  104. Bamboo Shoots
    7.9g (3% DV) in 1 cup (1/2 Inch slices)
  105. Cooked Savoy Cabbage
    7.8g (3% DV) in 1 cup, shredded
  106. Cooked Summer Squash
    7.8g (3% DV) in 1 cup, sliced
  107. Kidney Bean Sprouts
    7.5g (3% DV) in 1 cup
  108. Okra
    7.5g (2% DV) in 1 cup
  109. Sweet Pickled Cucumbers
    7.4g (2% DV) in 1 large Gherkin (3 Inch long)
  110. Asparagus (Cooked)
    7.4g (2% DV) in 1 cup
  111. Cooked Kale
    7.3g (2% DV) in 1 cup, chopped
  112. Cooked Scotch Kale
    7.3g (2% DV) in 1 cup, chopped
  113. Cooked Swiss Chard
    7.2g (2% DV) in 1 cup, chopped
  114. Cooked Okra
    7.2g (2% DV) in 1 cup slices
  115. Sweet Red Bell Peppers
    7.2g (2% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  116. Yellow Snap Beans
    7.1g (2% DV) in 1 cup 1/2 Inch pieces
  117. Serrano Peppers
    7g (2% DV) in 1 cup, chopped
  118. Baby Carrots
    7g (2% DV) in 1 NLEA serving
  119. Spaghetti Squash
    7g (2% DV) in 1 cup, cubes
  120. Green Snap Beans (Raw)
    7g (2% DV) in 1 cup 1/2 Inch pieces
  121. Green Bell Peppers
    6.9g (2% DV) in 1 cup, chopped
  122. Carrots
    6.9g (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  123. Cooked Cookneck Summer Squash
    6.8g (2% DV) in 1 cup, sliced
  124. Cooked Spinach
    6.8g (2% DV) in 1 cup
  125. Palm Hearts (Canned)
    6.7g (2% DV) in 1 cup
  126. Cooked Dandelion Greens
    6.7g (2% DV) in 1 cup, chopped
  127. Soybean Sprouts
    6.7g (2% DV) in 1 cup
  128. Jew's Ear
    6.7g (2% DV) in 1 cup slices
  129. Banana Peppers
    6.6g (2% DV) in 1 cup
  130. Red Cabbage
    6.6g (2% DV) in 1 cup, chopped
  131. Green Chili Peppers
    6.4g (2% DV) in 1 cup
  132. Fennel
    6.4g (2% DV) in 1 cup, sliced
  133. Jute Potherb (Molokhiya) (Cooked)
    6.3g (2% DV) in 1 cup
  134. Cooked Mustard Greens
    6.3g (2% DV) in 1 cup, chopped
  135. Cooked Turnip Greens
    6.3g (2% DV) in 1 cup, chopped
  136. Green Tomatoes
    6.3g (2% DV) in 1 medium
  137. Mung Bean Sprouts
    6.2g (2% DV) in 1 cup
  138. Cooked Soybean Sprouts
    6.1g (2% DV) in 1 cup
  139. Sauerkraut
    6.1g (2% DV) in 1 cup
  140. Broccoli
    6g (2% DV) in 1 cup chopped
  141. Cooked Celery
    6g (2% DV) in 1 cup, diced
  142. Canned Asparagus
    6g (2% DV) in 1 cup
  143. Cooked Okra (Previously Frozen)
    5.9g (2% DV) in 1/2 cup slices
  144. Mustard Spinach
    5.9g (2% DV) in 1 cup, chopped
  145. Tomatoes
    5.8g (2% DV) in 1 cup cherry tomatoes
  146. Cooked Green Cauliflower
    5.7g (2% DV) in 1/5 head
  147. Scotch Kale
    5.6g (2% DV) in 1 cup, chopped
  148. Fiddlehead Ferns
    5.5g (2% DV) in 100 grams
  149. Portobellos (Exposed To Sunlight Or Uv)
    5.4g (2% DV) in 1 cup sliced
  150. Bitter Melon (Cooked)
    5.4g (2% DV) in 1 cup (1/2 Inch pieces)
  151. Cauliflower
    5.3g (2% DV) in 1 cup chopped (1/2 Inch pieces)
  152. Sweet Pickled Relish
    5.3g (2% DV) in 1 tbsp
  153. Oyster Mushrooms
    5.2g (2% DV) in 1 cup sliced
  154. Asparagus
    5.2g (2% DV) in 1 cup
  155. Cabbage
    5.2g (2% DV) in 1 cup, chopped
  156. Cooked Garden Cress
    5.1g (2% DV) in 1 cup
  157. Cooked Cauliflower
    5.1g (2% DV) in 1 cup
  158. Dandelion Greens
    5.1g (2% DV) in 1 cup, chopped
  159. Cooked Oriental Radishes
    5g (2% DV) in 1 cup, sliced
  160. Cooked Mustard Spinach
    5g (2% DV) in 1 cup, chopped
  161. Scallop Squash
    5g (2% DV) in 1 cup slices
  162. Crookneck Summer Squash
    4.9g (2% DV) in 1 cup sliced
  163. Cooked Nopales
    4.9g (2% DV) in 1 cup
  164. Maitake Mushrooms
    4.9g (2% DV) in 1 cup diced
  165. Sauteed Green Bell Peppers
    4.9g (2% DV) in 1 cup chopped
  166. Cooked Zucchini
    4.8g (2% DV) in 1 cup, sliced
  167. Eggplant
    4.8g (2% DV) in 1 cup, cubes
  168. Snow Peas
    4.8g (2% DV) in 1 cup, whole
  169. Oriental Radishes
    4.8g (2% DV) in 1 cup slices
  170. Chinese Broccoli
    4.7g (2% DV) in 100 grams
  171. Ketchup
    4.7g (2% DV) in 1 tbsp
  172. Low Sodium Ketchup
    4.7g (2% DV) in 1 tbsp
  173. Cooked Escarole
    4.6g (2% DV) in 1 cup
  174. Cooked Pumpkin Flowers
    4.4g (1% DV) in 1 cup
  175. White Button Mushrooms (Stir-fried)
    4.4g (1% DV) in 1 cup sliced
  176. Cooked Chrysanthemum
    4.3g (1% DV) in 1 cup (1 Inch pieces)
  177. Savoy Cabbage
    4.3g (1% DV) in 1 cup, shredded
  178. Hot Green Chili Peppers
    4.3g (1% DV) in 1 pepper
  179. Bamboo Shoots (Canned)
    4.2g (1% DV) in 1 cup (1/8 Inch slices)
  180. Yellow Tomatoes
    4.1g (1% DV) in 1 cup, chopped
  181. Kanpyo
    4.1g (1% DV) in 1 strip
  182. Cooked Purslane
    4.1g (1% DV) in 1 cup
  183. Red Chili Peppers
    4g (1% DV) in 1 pepper
  184. Radishes
    3.9g (1% DV) in 1 cup slices
  185. Turnip Greens
    3.9g (1% DV) in 1 cup, chopped
  186. Green Cauliflower
    3.9g (1% DV) in 1 cup
  187. Zucchini
    3.9g (1% DV) in 1 cup, chopped
  188. Cooked New Zealand Spinach
    3.8g (1% DV) in 1 cup, chopped
  189. Parsley
    3.8g (1% DV) in 1 cup chopped
  190. Summer Squash
    3.8g (1% DV) in 1 cup, sliced
  191. Cucumber
    3.8g (1% DV) in 1 cup
  192. Cremini Mushrooms
    3.7g (1% DV) in 1 cup whole
  193. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    3.7g (1% DV) in 1 cup whole
  194. Chantarelle Mushrooms
    3.7g (1% DV) in 1 cup
  195. Cooked Swamp Cabbage
    3.6g (1% DV) in 1 cup, chopped
  196. Kimchi
    3.6g (1% DV) in 1 cup
  197. Dried Pasilla Peppers
    3.6g (1% DV) in 1 pepper
  198. Sour Pickled Cucumber
    3.5g (1% DV) in 1 cup
  199. Hot Dog Relish
    3.5g (1% DV) in 1 tbsp
  200. Bitter Melon
    3.4g (1% DV) in 1 cup (1/2 Inch pieces)

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