Dietary fibers (Insoluble) Content of Vegetables (241 - 250)

13.2 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
1.3 g

(per 127 g edible portion)
Zucchini (fruit, raw)
0.1 g

(per 12 g edible portion)
Pickle (sour type)
3.1 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1.4 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
1.2 g

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

(per 190 g edible portion)
Udo (stem, raw)
2.6 g

(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
3.7 g

(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
1.4 g

(per 140 g edible portion)
Chayote (fruit, raw)

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