Dietary fibers (Total) Content of Vegetables (221 - 230)

2.8 g

(per 180 g edible portion)
Red onion (bulb, raw)
3.4 g

(per 200 g edible portion)
Onion (bulb, boiled)
20.4 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
0.2 g

(per 12 g edible portion)
Pickle (sweet type)
2.2 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.3 g

(per 20 g edible portion)
Asparagus (canned in brine)
0.8 g

(per 50 g edible portion)
Black gram sprout (boiled)
1.9 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
1.7 g

(per 120 g edible portion)
Red sweet pepper (fruit, raw)
2.2 g

(per 140 g edible portion)
Chayote (salted pickles)

< 1 … 23 … 28 >