Dietary fibers (Insoluble) Content of Vegetables (171 - 180)

2.7 g

(per 160 g edible portion)
Eggplant (fruit, raw)
1.7 g

(per 110 g edible portion)
Ginger (rhizome, raw)
3 g

(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
0.5 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.2 g

(per 10 g edible portion)
Carrot, regular (root, frozen)
2.1 g

(per 130 g edible portion)
Carrot, regular (root without skin, raw)
2.3 g

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
5 g

(per 275 g edible portion)
Bamboo shoot (canned in water)
1 g

(per 60 g edible portion)
Ta cai (leaves, boiled)
7.7 g

(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)

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