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. 2007 Nov 30;13(1 Suppl):S106–S114. doi: 10.2188/jea.13.1sup_106

Table 8. Cumulative % contribution of the top 20 foods for water soluble dietary fiber assessed by DR.

Food code1 Description1 g/day Cumulative2 percent
Men (n=102)
7-29 Natto, fermented soybeans/Itohiki-natto 0.16 7.4
12-31a Edible burdock/Root/Raw 0.15 14.3
12-56a Daikon, Japanese radish/Root/Raw 0.13 20.4
7-32c Miso/Rice-koji Miso/Dark yellow type 0.12 25.9
12-94a Carrot/Root/Raw 0.11 30.8
13-17b Satsuma mandarins 0.10 35.4
12-117a Spinach/Leaves/Raw 0.09 39.7
13-88 Apples/Raw fruit 0.09 43.7
1-10a Wheat flour/Soft flour/First grade 0.07 47.0
1-26a Chinese noodle i.e., Lao Mien/Raw, dry form 0.06 49.7
12-8a Green soybeans/Beans, immature/Raw 0.05 52.2
12-95 Garlic/Bulb 0.05 54.6
12-14a Okura/Pods, immature/Raw 0.04 56.6
12-18a Pumpkin and squash/Squash/Raw 0.04 58.7
12-58 Daikon, Japanese radish/Takuan-zuke 0.04 60.4
1-13a Wheat (Breads)/White bread/On the market 0.04 62.1
12-114a Broccoli/Head/Raw 0.04 63.8
1-24b Japanese noodles/Somen Hiyamugi/Boiled 0.03 65.4
7-21a Tofu and Abura-age/Tofu, soybean curd 0.03 67.0
12-25a Cucumber/Fruit/Raw 0.03 68.4
Women (n=113)
7-29 Natto, fermented soybeans/Itohiki-natto 0.14 6.7
12-31a Edible burdock/Root/Raw 0.14 13.1
13-17b Satsuma mandarins 0.14 19.4
12-56a Daikon, Japanese radish/Root/Raw 0.11 24.8
13-88 Apples/Raw fruit 0.11 29.7
7-32c Miso/Rice-koji Miso/Dark yellow type 0.10 34.4
12-94a Carrot/Root/Raw 0.10 39.0
12-117a Spinach/Leaves/Raw 0.09 43.3
1-10a Wheat flour/Soft flour/First grade 0.06 46.3
12-18a Pumpkin and squash/Squash/Raw 0.05 48.9
1-26a Chinese noodle i.e., Lao Mien/Raw, dry form 0.05 51.1
1-13a Wheat (Breads)/White bread/On the market 0.04 53.1
12-14a Okura/Pods, immature/Raw 0.04 55.1
12-114a Broccoli/Head/Raw 0.04 57.0
13-27 Kaki, Japanese Dried fruit 0.04 58.8
12-8a Green soybeans/Beans, immature/Raw 0.04 60.6
12-95 Garlic/Bulb 0.04 62.3
2-5a Sweet potatoes/Tuber/Raw 0.03 63.9
12-58 Daikon, Japanese radish/Takuan-zuke 0.03 65.3
12-25a Cucumber/Fruit/Raw 0.03 66.7

1Food codes and descriptions correspond to those of the Standard Tables of Food Composition, 4th revised edition in Japan by Science and Technology Agency.

2Data on subjects in Ishikawa PHC (14 days data) were counted twice for 28-day data.