Vegetables Low in Dietary fibers (Insoluble) (161st - 180th) (per 100 g edible portion)

• Red cabbage (head, raw)
  
  2.2 g
• Qin cai (stems and leaves, raw)
  
  2.2 g
• Ginger (pickles)
  
  2.2 g
• Water dropwort (stems and leaves, boiled)
  
  2.2 g
• Eggplant Pickle (salted pickles)
  
  2.2 g
• Chinese chive (leaves, raw)
  
  2.2 g
• Ha-ninjin (leaves, raw)
  
  2.2 g
• Kintoki (root without skin, raw)
  
  2.2 g
• Kintoki (root without skin, boiled)
  
  2.2 g
• Rhubarb (petiole, boiled)
  
  2.2 g
• Artichoke (flower bud, boiled)
  
  2.3 g
• Qin cai (stems and leaves, boiled)
  
  2.3 g
• Watercress (stems and leaves, raw)
  
  2.3 g
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  2.3 g
• Taisai, Chinese mustard (salted pickles)
  
  2.3 g
• Bitter gourd (fruit, sauted)
  
  2.3 g
• Hana-nira (scape and flower bud, raw)
  
  2.3 g
• Kintoki (root with skin, boiled)
  
  2.3 g
• Konegi (leaves, raw)
  
  2.3 g
• Nozawana (salted pickles)
  
  2.3 g