Dietary fibers (Soluble) Content of Vegetables (41 - 50)

1.7 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.2 g

(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.4 g

(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.6 g

(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
1.3 g

(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.2 g

(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.2 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.2 g

(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.3 g

(per 30 g edible portion)
Leaf mustard (salted pickles)
0.4 g

(per 42 g edible portion)
Fukinoto (inflorescence, boiled)

< 1 … 5 … 28 >