Dietary fibers (Soluble) Content of Vegetables (161 - 170)

0.2 g

(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.3 g

(per 60 g edible portion)
Shandong cai (salted pickles)
0.1 g

(per 27 g edible portion)
Kogomi (spears, raw)
0.2 g

(per 30 g edible portion)
Kyona (salted pickles)
8.5 g

(per 1700 g edible portion)
Cabbage (head, boiled)
0.7 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0.7 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.7 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.7 g

(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.5 g

(per 140 g edible portion)
Turnip (leaves, boiled)

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