Dietary fibers (Insoluble) Content of Vegetables (1 - 10)

14.4 g

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
1.2 g

(per 3 g edible portion)
Red pepper (fruit, dried)
5.8 g

(per 25 g edible portion)
Kanpyo (raw)
1.1 g

(per 5 g edible portion)
Chrysanthemum (kikunori)
8.4 g

(per 40 g edible portion)
Zuiki (dried zuiki, raw)
1.7 g

(per 10 g edible portion)
Kiriboshi-daikon
3.4 g

(per 42 g edible portion)
Red pepper (fruit, raw)
0.1 g

(per 2 g edible portion)
Perilla (seeds, raw)
0.8 g

(per 10 g edible portion)
Green pea (boiled)
12.2 g

(per 220 g edible portion)
Horseradish (rhizome, raw)

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