The amount of Vegetables that contain 19 g of Dietary fibers (Total) (171 - 180)

• 

  0.7 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 27.1
• 

  5 g

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 3.8
• 

  0.2 g

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 95
• 

  2 g

  (per 85 g edible portion)

  Ginger (pickles)
  × 9.5
• 

  3.5 g

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 5.4
• 

  0.4 g

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 47.5
• 

  0.3 g

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 63.3
• 

  4.7 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 4
• 

  1.1 g

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 17.3
• 

  0.5 g

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 38