Dietary fibers (Insoluble) Content of Vegetables (Initial E) (11 - 17)

4.4 g

(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.6 g

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

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

(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.5 g

(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
2.2 g

(per 162 g edible portion)
Endive (leaves, raw)
1 g

(per 73 g edible portion)
Esharotto (bulb, raw)

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