Dietary fibers (Insoluble) Content of Vegetables (201 - 210)

3.9 g

(per 260 g edible portion)
Osaka-shirona (leaves, raw)
2.2 g

(per 162 g edible portion)
Endive (leaves, raw)
1.5 g

(per 95 g edible portion)
Asparagus (shoots, boiled)
0.5 g

(per 30 g edible portion)
Chinese cabbage (salted pickles)
4.2 g

(per 350 g edible portion)
Red chicory (leaves, raw)
0.8 g

(per 85 g edible portion)
Ha-shoga (rhizome, raw)
2 g

(per 160 g edible portion)
Komatsuna (leaves, raw)
25.5 g

(per 1700 g edible portion)
Cabbage (head, boiled)
2 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
1.7 g

(per 173 g edible portion)
Yama-udo (stem, raw)

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