Dietary fibers (Insoluble) Content of Vegetables
(Initial C)
25.5 g
(per 1700 g edible portion)
Cabbage (head, boiled)
20.2 g
(per 1700 g edible portion)
Cabbage (head, raw)
0 g
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.2 g
(per 10 g edible portion)
Carrot, regular (root, frozen)
2.3 g
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
2.5 g
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
2.6 g
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
2.1 g
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
16.5 g
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
8.3 g
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
<
1
2
3
>
