The amount of Vegetables that contain 19 g of Dietary fibers (Total) (241 - 250)

• 

  1.2 g

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 15.8
• 

  4.3 g

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 4.4
• 

  6.7 g

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 2.8
• 

  1.8 g

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 10.6
• 

  0.7 g

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 27.1
• 

  0.1 g

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 190
• 

  26.5 g

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.7
• 

  0.3 g

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 63.3
• 

  15.1 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.3
• 

  0.2 g

  (per 12 g edible portion)

  Pickle (sour type)
  × 95