Dietary fibers (Soluble) Content of Vegetables
(71 - 80)
0.3 g
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
1.5 g
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.2 g
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.2 g
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
9.6 g
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
0.6 g
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.6 g
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.1 g
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
1.2 g
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
-
(per 2 g edible portion)
Perilla (seeds, raw)
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