The amount of Vegetables that contain 19 g of Dietary fibers (Total) (11 - 20)

• 

  0.9 g

  (per 10 g edible portion)

  Green pea (boiled)
  × 21.1
• 

  4.6 g

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 4.1
• 

  13.5 g

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 1.4
• 

  0.7 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 27.1
• 

  0.4 g

  (per 5 g edible portion)

  Green pea (raw)
  × 47.5
• 

  0.1 g

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 190
• 

  2.9 g

  (per 80 g edible portion)

  Edamame (frozen)
  × 6.6
• 

  0.7 g

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 27.1
• 

  0.8 g

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 23.8
• 

  1.5 g

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 12.7