To use Net carbs less fiber or Total carbs seems black and white for the greyness of fiber
The below paper divides fiber into four groupings, two are neither digested nor fermented so offer no calory harvest and two are fermentable so can add to calories.
The next paper lists the soluble and insoluble content for many base foods which divides neatly between no calories and calories if psyllium is excluded:
The USDA nutrient database includes the searchable items for insoluble and soluble fiber but when I tried searching no foods appeared so I suppose delineating fiber at this time is academic.
Does anyone know of more comprehensive lists of soluble and insoluble fibers in foods?