Table 10. [Fiber Content of Selected Fruits].
NCBI Bookshelf. A service of the National Library of Medicine, National Institutes of Health.
Feingold KR, Adler RA, Ahmed SF, et al., editors. Endotext [Internet]. South Dartmouth (MA): MDText.com, Inc.; 2000-.
Table 10.
Fiber Content of Selected Fruits
FruitsServing
SizeTotal Fiber/ Serving (g)Soluble Fiber/ Serving (g)Insoluble Fiber/ Serving (g)Apricots, fresh w/skin43.51.81.7Raspberries, fresh1 cup3.30.92.4Figs, dried1 ½31.41.6Mango, fresh½ small2.91.71.2Orange, fresh1 small2.91.81.1Pear, fresh, w/skin½ large2.91.11.8Apple, red, fresh w/skin1 small2.811.8Strawberries, fresh1 ¼ cup2.81.11.7Plum, red, fresh2 medium2.41.11.3Applesauce, canned½ cup20.71.3Apricots, dried7 halves21.10.9Peach, fresh, w/skin1 medium211Kiwifruit, fresh1 large1.70.71Prunes, dried3 medium1.710.7Grapefruit, fresh½ medium1.61.10.5Blueberries, fresh¾ cup1.40.31.1Cherries, black, fresh12 large1.30.60.7Banana, fresh½ small1.10.30.8Melon, cantaloupe1 cup cubed1.10.30.8Watermelon1 ¼ cup cubed0.60.40.2Grapes, fresh w/skin15 small0.50.20.3Raisins, dried2 tbsp0.40.20.2Adapted from Anderson JW. Plant Fiber in Foods. 2nd ed. HCF Nutrition Research Foundation Inc, PO Box 22124, Lexington, KY 40522, 1990.