The amount of Vegetables that contain 19 g of Dietary fibers (Total) (211 - 220)

• 

  3.5 g

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 5.4
• 

  0.5 g

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 38
• 

  0.7 g

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 27.1
• 

  21.6 g

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.9
• 

  26 g

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.7
• 

  2.3 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 8.3
• 

  2.3 g

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 8.3
• 

  4.4 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 4.3
• 

  2 g

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 9.5
• 

  1.4 g

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 13.6