Table 3.
Carbohydrate, total dietary fiber, insoluble dietary fiber, soluble dietary fiber, and resistant starch in white vegetables in standard servings1
| White vegetable | Serving | Carbohydrate2 | TDF3 | IDF3 | SDF3 | Resistant starch4 |
| g | ||||||
| Potatoes, boiled | 1 med, 138 g | 29 | 2.1 | 1.7 | 0.4 | 1.8 |
| French fries | 208 g | 76 | 4.4 | 3.6 | 0.8 | 5.6 |
| Onions, raw | 1/2 cup, 80 g | 7.5 | 1.5 | 0.9 | 0.6 | — |
| Turnips, peeled, cooked | 1 cup, 156 g | 7.9 | 3.1 | — | — | — |
| Mushrooms, white, raw | 1 cup, 96 g | 3.1 | 1.0 | 0.7 | 0.3 | — |
| Cauliflower, cooked | 1 cup, 67 g | 4.1 | 2.3 | 1.9 | 0.4 | — |
| White beans, cooked | 1/2 cup, 90 g | 23 | 5.6 | 5.3 | 0.3 | 3.5, 11.1 (12) |
1
IDF, insoluble dietary fiber; SDF, soluble dietary fiber; TDF, total dietary fiber.
2
Data on carbohydrates and total dietary fiber from (9).
3
Data on insoluble and soluble dietary fiber content of vegetables from (11). No data found for turnips.
4
Data on resistant starch from (12). No data found for onions, turnips, mushrooms, and cauliflower.