Dietary fibers (Total) Content of Vegetables (191 - 200)

3.4 g

(per 160 g edible portion)
Eggplant (fruit, boiled)
1.2 g

(per 60 g edible portion)
Ta cai (leaves, boiled)
9 g

(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
1.8 g

(per 110 g edible portion)
Ginger (rhizome, raw)
2 g

(per 95 g edible portion)
Asparagus (shoots, boiled)
3.3 g

(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
3.1 g

(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
1 g

(per 50 g edible portion)
Ki-nira (leaves, raw)
5.6 g

(per 350 g edible portion)
Red chicory (leaves, raw)
0.3 g

(per 15 g edible portion)
Ginger (pickles, sweetened)

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