Dietary fibers (Total) Content of Vegetables (121 - 130)

3.6 g

(per 240 g edible portion)
Sweet corn (immature kernels, raw)
1.7 g

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

(per 200 g edible portion)
Kyona (leaves, raw)
0.1 g

(per 5 g edible portion)
Sayaendo (immature pods, raw)
7.9 g

(per 280 g edible portion)
Table beet (root, boiled)
0.3 g

(per 10 g edible portion)
Carrot, regular (root, frozen)
3.8 g

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
1.7 g

(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.1 g

(per 5 g edible portion)
Chrysanthemum (petals, boiled)
9.6 g

(per 660 g edible portion)
Cauliflower (inflorescence, raw)

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