Table: List of low carbohydrate food sources and estimates of their corresponding carbohydrate content, expressed in grams per 100 grams of food portion.

The list contains a carbohydrate food group with from 0.07 - 3.33 grams of carbohydrate per 100 grams of food portion. 

RankFood items Carbohydrate Content in grams per 100 grams of food portion
924 Radishes, raw  3.33
925 Lettuce, cos or romaine, raw  3.30
926 Soup, cream of mushroom, canned, prepared with equal volume water  3.29
927 Lettuce, cos or romaine, raw  3.29
928 Mushrooms, white, raw  3.29
929 Bamboo shoots, canned, drained solids  3.22
930 Salad dressing, mayonnaise, soybean oil, with salt  3.19
931 Braunschweiger (a liver sausage), pork  3.10
932 Turkey roast, boneless, frozen, seasoned, light and dark meat, roasted  3.07
933 Cheese, ricotta, whole milk  3.04
934 Lettuce, iceberg (includes crisphead types), raw  3.00
935 Celery, raw  2.98
936 Lettuce, iceberg (includes crisphead types), raw  2.97
937 Celery, raw  2.97
938 Lettuce, iceberg (includes crisphead types), raw  2.96
939 Soup, chicken noodle, canned, prepared with equal volume water  2.95
940 Cream, fluid, light whipping  2.93
941 Cheese, neufchatel  2.93
942 Soup, chicken with rice, canned, prepared with equal volume water  2.92
943 Cream, fluid, heavy whipping  2.80
944 Lettuce, green leaf, raw  2.80
945 Lettuce, green leaf, raw  2.79
946 Soup, onion, dry, mix, prepared with water  2.77
947 Beef, cured, dried  2.75
948 Frankfurter, chicken  2.73
949 Cheese, cottage, lowfat, 1% milkfat  2.72
950 Pork and beef sausage, fresh, cooked  2.69
951 Cheese, cream  2.69
952 Cheese, cottage, creamed, large or small curd  2.68
953 Sausage, Vienna, canned, chicken, beef, pork  2.63
954 Alcoholic beverage, wine, table, red  2.61
955 Alcoholic beverage, wine, table, white  2.60
956 Chicken, broilers or fryers, dark meat, meat only, cooked, fried  2.60
957 Pickles, cucumber, dill or kosher dill  2.58
958 Mollusks, clam, mixed species, raw  2.56
959 Salad dressing, home recipe, vinegar and oil  2.50
960 Asparagus, canned, drained solids  2.46
961 Cabbage, chinese (pe-tsai), cooked, boiled, drained, without salt  2.41
962 Salami, cooked, beef and pork  2.40
963 Cheese, blue  2.33
964 Lettuce, butterhead (includes boston and bibb types), raw  2.27
965 Lettuce, butterhead (includes boston and bibb types), raw  2.23
966 Egg, whole, cooked, scrambled  2.20
967 Fast foods, salad, vegetable, tossed, without dressing, with cheese and  2.19
968 Cheese, mozzarella, whole milk  2.19
969 Cucumber, peeled, raw  2.16
970 Cucumber, peeled, raw  2.16
971 Cheese, provolone  2.15
972 Cheese, pasteurized process, swiss, with di sodium phosphate  2.12
973 Mustard greens, cooked, boiled, drained, without salt  2.10
974 Alfalfa seeds, sprouted, raw  2.09
975 Asparagus, frozen, cooked, boiled, drained, without salt  1.92
976 Asparagus, frozen, cooked, boiled, drained, without salt  1.92
977 Cheese, low fat, cheddar or colby  1.90
978 Cheese, cottage, nonfat, uncreamed, dry, large or small curd  1.85
979 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)  1.80
980 Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt  1.78
981 Frankfurter, beef and pork  1.71
982 Fast foods, salad, vegetable, tossed, without dressing, with chicken  1.71
983 Sauce, ready-to-serve, pepper or hot  1.70
984 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)  1.69
985 Chicken, broilers or fryers, breast, meat and skin, cooked, fried, flour  1.64
986 Alcoholic beverage, beer, light  1.64
987 Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, flour   1.63
988 Cheese, pasteurized process, american, with di sodium phosphate  1.59
989 Pork, cured, bacon, cooked, broiled, pan-fried or roasted  1.42
990 Pork, cured, canadian-style bacon, grilled  1.35
991 Crustaceans, lobster, northern, cooked, moist heat  1.28
992 Cheese, cheddar  1.27
993 Cheese, muenster  1.13
994 Egg, whole, cooked, hard-boiled  1.12
995 Vinegar, cider  0.93
996 Egg, whole, cooked, fried  0.87
997 Chicken, liver, all classes, cooked, simmered  0.87
998 Margarine, margarine-like vegetable oil spread, 60% fat, tub  0.83
999 Turkey, all classes, giblets, cooked, simmered, some giblet fat  0.80
1000 Egg, whole, raw, fresh  0.78
1001 Egg, whole, raw, fresh  0.78
1002 Margarine-butter blend, soybean oil and butter  0.77
1003 Margarine, regular, tub, composite, 80% fat, with salt  0.77
1004 Egg, whole, raw, fresh  0.77
1005 Egg, whole, cooked, poached  0.76
1006 Ham, sliced, extra lean  0.76
1007 Soup, beef broth, bouillon, consomme, prepared with equal volume water  0.73
1008 Egg, white, raw, fresh  0.72
1009 Margarine, regular, unspecified oils, with salt added  0.71
1010 Margarine, vegetable oil spread, 60% fat, stick  0.70
1011 Lemonade, low calorie, with aspartame, powder, prepared with water  0.68
1012 Egg substitute, liquid  0.64
1013 Margarine, vegetable oil spread, 60% fat, stick  0.63
1014 Margarine-like spread, (approximately 37% fat), unspecified oils  0.63
1015 Pork, cured, ham, extra lean and regular, canned, roasted  0.49
1016 Crustaceans, crab, blue, crab cakes  0.48
1017 Cheese, camembert  0.45
1018 Tea, instant, sweetened with sodium saccharin, lemon-flavored, prepared  0.44
1019 Chicken, broilers or fryers, giblets, cooked, simmered  0.43
1020 Chicken, broilers or fryers, light meat, meat only, cooked, fried  0.42
1021 Coffee, instant, regular, prepared with water  0.34
1022 Tea, brewed, prepared with tap water  0.30
1023 Carbonated beverage, low calorie, cola or pepper-type, with aspartame, contains caffeine  0.29
1024 Tea, herb, chamomile, brewed  0.20
1025 Tea, herb, other than chamomile, brewed  0.20
1026 Tea, instant, unsweetened, powder, prepared  0.17
1027 Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 86 proof  0.10
1028 Butter, salted  0.07
1029 Butter, without salt  0.07

Data source of carbohydrate content in foods: USDA National Nutrient Database for Standard Reference, Release 20 (2008).

Measurement: Carbohydrate content presented above is the difference between 100 and the sum of the percentages of water, protein, total lipid (fat), ash, and, when present, alcohol. Total carbohydrate values include total dietary fiber. Carbohydrate in beer and wine was determined by methods 979.06 (27.1.21) and 985.10 (28.1.18) of AOAC International (AOAC 2003), respectively.