The amount of Vegetables that contain 19 g of Dietary fibers (Total) (161 - 170)

• 

  0.5 g

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 38
• 

  2.3 g

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 8.3
• 

  2.9 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 6.6
• 

  4.6 g

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 4.1
• 

  0.7 g

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 27.1
• 

  1.4 g

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 13.6
• 

  0.1 g

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 190
• 

  1.4 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 13.6
• 

  0.2 g

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 95
• 

  7.2 g

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 2.6