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

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Table 8.

Fiber Content of Selected Vegetables*

Vegetables Serving
Size
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

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