The amount of Vegetables that contain 11 g of Dietary fibers (Total)
(21 - 30)
0.7 g
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
×
15.7
2.6 g
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
×
4.2
0.3 g
(per 5 g edible portion)
Water pepper sprout (raw)
×
36.7
2.6 g
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
×
4.2
13.1 g
(per 215 g edible portion)
Edible burdock (root, boiled)
×
0.8
8.4 g
(per 140 g edible portion)
Lily bulb (bulb, boiled)
×
1.3
1.1 g
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
10
0.6 g
(per 10 g edible portion)
Green pea (frozen)
×
18.3
2.9 g
(per 55 g edible portion)
Garlic (bulb, raw)
×
3.8
1 g
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
×
11
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