The amount of Vegetables that contain 19 g of Dietary fibers (Total)

• 

  17.4 g

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 1.1
• 

  1.4 g

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 13.6
• 

  7.5 g

  (per 25 g edible portion)

  Kanpyo (raw)
  × 2.5
• 

  1.5 g

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 12.7
• 

  10.3 g

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 1.8
• 

  2.1 g

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 9
• 

  5 g

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 3.8
• 

  3.9 g

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 4.9
• 

  0.1 g

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 190
• 

  5.8 g

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 3.3