Vegetables Low in Dietary fibers (Total) (21st - 40th) (per 100 g edible portion)

• Chinese cabbage (head, raw)
  
  1.3 g
• Yellow sweet pepper (fruit, raw)
  
  1.3 g
• Yellow sweet pepper (fruit, sauted)
  
  1.3 g
• Japanese butterbur (petiole, raw)
  
  1.3 g
• Mung bean sprout (raw)
  
  1.3 g
• Udo (stem, raw)
  
  1.4 g
• Turnip (root, without skin, raw)
  
  1.4 g
• Pickle (sour type)
  
  1.4 g
• Daikon, Japanese radish (root with skin, raw)
  
  1.4 g
• Cherry tomato (fruit, raw)
  
  1.4 g
• Chinese cabbage (head, boiled)
  
  1.4 g
• Alfalfa sprout (raw)
  
  1.4 g
• Black gram sprout (raw)
  
  1.4 g
• Turnip (root, with skin, raw)
  
  1.5 g
• Spaghetti squash (fruit, raw)
  
  1.5 g
• Cucumber, Pickle (nukamiso-zuke)
  
  1.5 g
• Celery (petiole, raw)
  
  1.5 g
• Onion (bulb, leached in water)
  
  1.5 g
• Qing gin cai (leaves, boiled)
  
  1.5 g
• Wax gourd (friut, boiled)
  
  1.5 g