Vegetables Low in Dietary fibers (Total) (41st - 60th) (per 100 g edible portion)

• Sponge gourd (immature fruit, boiled)
  
  1.5 g
• Mung bean sprout (boiled)
  
  1.5 g
• Udo (stem, leached in water)
  
  1.6 g
• Green ball (head, raw)
  
  1.6 g
• Ha-shoga (rhizome, raw)
  
  1.6 g
• Zuiki (fresh zuiki, raw)
  
  1.6 g
• Daikon, Japanese radish (root with skin, boiled)
  
  1.6 g
• Taisai, Chinese mustard (leaves, raw)
  
  1.6 g
• Onion (bulb, raw)
  
  1.6 g
• Chayote (salted pickles)
  
  1.6 g
• Red sweet pepper (fruit, raw)
  
  1.6 g
• Red sweet pepper (fruit, sauted)
  
  1.6 g
• Tomapi (fruit, raw)
  
  1.6 g
• Black gram sprout (boiled)
  
  1.6 g
• Asparagus (canned in brine)
  
  1.7 g
• Turnip (root, without skin, boiled)
  
  1.7 g
• Pickle (sweet type)
  
  1.7 g
• Sugukina (root, raw)
  
  1.7 g
• Daikon, Japanese radish (root without skin, boiled)
  
  1.7 g
• Onion (bulb, boiled)
  
  1.7 g