Dietary fibers (Insoluble) Content of Vegetables (21 - 30)

2.2 g

(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.5 g

(per 10 g edible portion)
Green pea (frozen)
0.8 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.2 g

(per 4 g edible portion)
Shepherd's purse (leaves, raw)
1.2 g

(per 27 g edible portion)
Kogomi (spears, raw)
0.9 g

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
1.3 g

(per 50 g edible portion)
Edamame (raw)
1.4 g

(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
1.3 g

(per 30 g edible portion)
Sugukina (pickles)
0.8 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)

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