U.S. flag

An official website of the United States government

NCBI Bookshelf. A service of the National Library of Medicine, National Institutes of Health.

Feingold KR, Anawalt B, Blackman MR, et al., editors. Endotext [Internet]. South Dartmouth (MA): MDText.com, Inc.; 2000-.

Cover of Endotext

Endotext [Internet].

Show details

Table 8.

Fiber Content of Selected Vegetables*

Vegetables Serving
Total Fiber/ Serving (g) Soluble Fiber/ Serving (g) Insoluble Fiber/ Serving (g)
Cooked vegetables
Turnip½ cup4.81.73.1
Peas, green, frozen½ cup4.31.33.0
Okra, frozen½ cup4.11.03.1
Potato, sweet, flesh½ cup4.01.82.2
Brussels sprouts½ cup3.82.01.8
Asparagus½ cup2.81.71.1
Kale½ cup2.50.71.8
Broccoli½ cup2.41.21.2
Carrots, sliced½ cup2.01.10.9
Green beans, canned½ cup2.00.51.5
Beets, flesh only½ cup1.80.81.0
Tomato sauce½ cup1.70.80.9
Corn, whole, canned½ cup1.60.21.4
Spinach½ cup1.60.51.1
Cauliflower½ cup1.00.40.6
Turnip½ cup4.81.73.1
Raw vegetables
Carrots, fresh1, 7 ½ in. long2.31.11.2
Celery, fresh1 cup chopped1.70.71.0
Onion, fresh½ cup chopped1.70.90.8
Pepper, green, fresh1 cup chopped1.70.71.0
Cabbage, red1 cup1.50.60.9
Tomato, fresh1 medium1.00.10.9
Mushrooms, fresh1 cup pieces0.80.10.7
Cucumber, fresh1 cup0.50.20.3
Lettuce, iceberg1 cup0.50.10.4

Adapted from Anderson JW. Plant Fiber in Foods. 2nd ed. HCF Nutrition Research Foundation Inc, PO Box 22124, Lexington, KY 40522, 1990.

From: Lifestyle Changes: Effect of Diet, Exercise, Functional Food, and Obesity Treatment on Lipids and Lipoproteins

Copyright © 2000-2024, MDText.com, Inc.

This electronic version has been made freely available under a Creative Commons (CC-BY-NC-ND) license. A copy of the license can be viewed at http://creativecommons.org/licenses/by-nc-nd/2.0/.


  • Cite this Page

Similar articles in PubMed

See reviews...See all...

Recent Activity

Your browsing activity is empty.

Activity recording is turned off.

Turn recording back on

See more...