Dietary fibers (Total) Content of Vegetables (21 - 30)

0.7 g

(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
2.6 g

(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.3 g

(per 5 g edible portion)
Water pepper sprout (raw)
2.6 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
13.1 g

(per 215 g edible portion)
Edible burdock (root, boiled)
8.4 g

(per 140 g edible portion)
Lily bulb (bulb, boiled)
1.1 g

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.6 g

(per 10 g edible portion)
Green pea (frozen)
2.9 g

(per 55 g edible portion)
Garlic (bulb, raw)
1 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)

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