Dietary fibers (Insoluble) Content of Vegetables (41 - 50)

0.7 g

(per 18 g edible portion)
Zha cai (pickles)
2 g

(per 80 g edible portion)
Wasabi (rhizome, raw)
0.7 g

(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.9 g

(per 30 g edible portion)
Okra (pods, boiled)
0.9 g

(per 30 g edible portion)
Okra (pods, raw)
3.5 g

(per 100 g edible portion)
Chinese chive (leaves, boiled)
6.3 g

(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.3 g

(per 10 g edible portion)
Mukago (raw)
0.7 g

(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
7.3 g

(per 215 g edible portion)
Edible burdock (root, boiled)

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