Dietary fibers (Insoluble) Content of Vegetables (121 - 130)

1.2 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
4.4 g

(per 200 g edible portion)
Hinona (root with tops, raw)
0.5 g

(per 20 g edible portion)
Nozawana (salted pickles)
2.1 g

(per 100 g edible portion)
Konegi (leaves, raw)
9.9 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
2.2 g

(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
4.6 g

(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.4 g

(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.1 g

(per 4 g edible portion)
Watercress (stems and leaves, raw)
1.4 g

(per 60 g edible portion)
Qin cai (stems and leaves, boiled)

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