Dietary fibers (Insoluble) Content of Vegetables (161 - 170)

0.4 g

(per 20 g edible portion)
Chinese cabbage (kim chee)
1.8 g

(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
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)
1.1 g

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

(per 420 g edible portion)
Leek (bulb and leaves, boiled)
1 g

(per 50 g edible portion)
Soybean sprout (boiled)

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