Dietary fibers (Soluble) Content of Vegetables (21 - 30)

0.2 g

(per 12 g edible portion)
Scallion (pickles, sweetened)
0.8 g

(per 54 g edible portion)
Brussels sprout (head, boiled)
0.8 g

(per 54 g edible portion)
Brussels sprout (head, raw)
4.8 g

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

(per 42 g edible portion)
Red pepper (fruit, raw)
0.4 g

(per 30 g edible portion)
Okra (pods, raw)
0.6 g

(per 80 g edible portion)
Edamame (frozen)
0.6 g

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

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
2.3 g

(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)

< 1 2 3 … 28 >