The amount of Vegetables that contain 19 g of Dietary fibers (Total) (191 - 200)

• 

  3.4 g

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 5.6
• 

  1.2 g

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 15.8
• 

  9 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 2.1
• 

  1.8 g

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 10.6
• 

  2 g

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 9.5
• 

  3.3 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 5.8
• 

  3.1 g

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 6.1
• 

  1 g

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 19
• 

  5.6 g

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 3.4
• 

  0.3 g

  (per 15 g edible portion)

  Ginger (pickles, sweetened)
  × 63.3