Dietary fibers (Insoluble) Content of Vegetables (111 - 120)

0.5 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
1.4 g

(per 60 g edible portion)
Shandong cai (salted pickles)
16.5 g

(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
8.3 g

(per 660 g edible portion)
Cauliflower (inflorescence, raw)
8.8 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
0.5 g

(per 25 g edible portion)
Broad bean (immature beans, raw)
3.5 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
4.1 g

(per 200 g edible portion)
Kyona (leaves, raw)
0.2 g

(per 10 g edible portion)
Rocket salad (leaves, raw)
1 g

(per 73 g edible portion)
Esharotto (bulb, raw)

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