The amount of Vegetables that contain 10 g of Dietary fibers (Total) (231 - 240)

• 

  3 g

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 3.3
• 

  19.2 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 0.5
• 

  6.5 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 1.5
• 

  0.8 g

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 12.5
• 

  10.9 g

  (per 805 g edible portion)

  Green ball (head, raw)
  × 0.9
• 

  3 g

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 3.3
• 

  0.8 g

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 12.5
• 

  27 g

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.4
• 

  1.9 g

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 5.3
• 

  3 g

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 3.3