Dietary fibers (Insoluble) Content of Vegetables (51 - 60)

6.6 g

(per 215 g edible portion)
Edible burdock (root, raw)
0.9 g

(per 25 g edible portion)
Kanpyo (boiled)
1.4 g

(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
2.6 g

(per 80 g edible portion)
Yard bean (immature pods, boiled)
0.4 g

(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.4 g

(per 12 g edible portion)
Sweet pepper (fruit, raw)
49.5 g

(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
0.6 g

(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.2 g

(per 5 g edible portion)
Bamboo shoot (shinachiku)
2.3 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)

< 1 … 6 … 28 >