Dietary fibers (Total) Content of Vegetables
(Initial C)
34 g
(per 1700 g edible portion)
Cabbage (head, boiled)
26 g
(per 1700 g edible portion)
Cabbage (head, raw)
0.3 g
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.3 g
(per 10 g edible portion)
Carrot, regular (root, frozen)
3.8 g
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
3.4 g
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
3.9 g
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
2.9 g
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
21.1 g
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
9.6 g
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
<
1
2
3
>
