Dietary fibers (Total) Content of Vegetables (71 - 80)

0.5 g

(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
14.3 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
0.8 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
2.1 g

(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
2.1 g

(per 55 g edible portion)
Kuki-ninniku (scape, raw)
10.7 g

(per 290 g edible portion)
Broccoli (inflorescence, boiled)
6.7 g

(per 180 g edible portion)
Rape (stems and leaves, raw)
0.4 g

(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
5.6 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
1.1 g

(per 30 g edible portion)
Leaf mustard (leaves, raw)

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