Dietary fibers (Soluble) Content of Vegetables (1 - 10)

3 g

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
4 g

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

(per 5 g edible portion)
Chrysanthemum (kikunori)
1.7 g

(per 25 g edible portion)
Kanpyo (raw)
3.3 g

(per 265 g edible portion)
Artichoke (flower bud, boiled)
4 g

(per 265 g edible portion)
Artichoke (flower bud, raw)
0.2 g

(per 3 g edible portion)
Red pepper (fruit, dried)
1.9 g

(per 40 g edible portion)
Zuiki (dried zuiki, raw)
1.9 g

(per 55 g edible portion)
Garlic (bulb, raw)
0.4 g

(per 10 g edible portion)
Kiriboshi-daikon

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