Dietary fibers (Total) Content of Vegetables (231 - 240)

3 g

(per 200 g edible portion)
Onion (bulb, raw)
19.2 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
6.5 g

(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
0.8 g

(per 85 g edible portion)
Ha-shoga (rhizome, raw)
10.9 g

(per 805 g edible portion)
Green ball (head, raw)
3 g

(per 190 g edible portion)
Udo (stem, leached in water)
0.8 g

(per 50 g edible portion)
Mung bean sprout (boiled)
27 g

(per 1800 g edible portion)
Wax gourd (friut, boiled)
1.9 g

(per 160 g edible portion)
Qing gin cai (leaves, boiled)
3 g

(per 200 g edible portion)
Onion (bulb, leached in water)

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