Dietary fibers (Insoluble) Content of Foods (361 - 370)

1 g

(per 55 g edible portion)
Garlic (bulb, raw)
2.6 g

(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
2.5 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.4 g

(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.3 g

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.2 g

(per 9 g edible portion)
Ginkgo nut (boiled)
0.4 g

(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
2.5 g

(per 130 g edible portion)
Kusa-mochi
0.9 g

(per 48 g edible portion)
Uguisu-mochi
1.1 g

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

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