Dietary fibers (Soluble) Content of Vegetables (11 - 20)

4.2 g

(per 140 g edible portion)
Lily bulb (bulb, raw)
4.5 g

(per 140 g edible portion)
Lily bulb (bulb, boiled)
5.8 g

(per 215 g edible portion)
Edible burdock (root, boiled)
4.5 g

(per 215 g edible portion)
Edible burdock (root, raw)
8.6 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
8.2 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.5 g

(per 25 g edible portion)
Kanpyo (boiled)
0.4 g

(per 30 g edible portion)
Okra (pods, boiled)
5.5 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
0.6 g

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)

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