Dietary fibers (Insoluble) Content of Vegetables (221 - 230)

0.1 g

(per 10 g edible portion)
Alfalfa sprout (raw)
1.8 g

(per 140 g edible portion)
Chayote (salted pickles)
8.9 g

(per 805 g edible portion)
Green ball (head, raw)
1.7 g

(per 130 g edible portion)
Turnip (root, with skin, boiled)
2.5 g

(per 190 g edible portion)
Udo (stem, leached in water)
0.3 g

(per 20 g edible portion)
Asparagus (canned in brine)
0.6 g

(per 50 g edible portion)
Mung bean sprout (raw)
3 g

(per 410 g edible portion)
Japanese butterbur (petiole, raw)
1.5 g

(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.9 g

(per 120 g edible portion)
Celery (petiole, raw)

< 1 … 23 … 28 >