Dietary fibers (Total) Content of Vegetables (251 - 260)

1.5 g

(per 130 g edible portion)
Turnip (root, without skin, raw)
1.7 g

(per 190 g edible portion)
Udo (stem, raw)
0.6 g

(per 50 g edible portion)
Mung bean sprout (raw)
3.2 g

(per 410 g edible portion)
Japanese butterbur (petiole, raw)
2 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
1.8 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
25.7 g

(per 2100 g edible portion)
Chinese cabbage (head, raw)
1.2 g

(per 90 g edible portion)
Tomato, Canned product (whole)
16.4 g

(per 1800 g edible portion)
Wax gourd (fruit, raw)
13.3 g

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

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