Dietary fibers (Insoluble) Content of Vegetables (231 - 240)

4.9 g

(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
5.4 g

(per 640 g edible portion)
Spaghetti squash (fruit, raw)
1.6 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)
1.4 g

(per 130 g edible portion)
Turnip (root, with skin, raw)
1.3 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
1.2 g

(per 120 g edible portion)
Red sweet pepper (fruit, raw)
2.1 g

(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1.8 g

(per 180 g edible portion)
Red onion (bulb, raw)
0.4 g

(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
13.2 g

(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)

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