Dietary fibers (Insoluble) Content of Vegetables (181 - 190)

0.3 g

(per 15 g edible portion)
Ginger (pickles, sweetened)
1 g

(per 60 g edible portion)
Shandong cai (leaves, boiled)
1 g

(per 60 g edible portion)
Shandong cai (leaves, raw)
2.6 g

(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.3 g

(per 20 g edible portion)
Arrowhead (tuber, raw)
0.3 g

(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.2 g

(per 12 g edible portion)
Scallion (pickles, sweetened)
0.3 g

(per 20 g edible portion)
Myoga (spike, raw)
0.4 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
3.1 g

(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)

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