The amount of Vegetables that contain 19 g of Dietary fibers (Total) (251 - 260)

• 

  1.5 g

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 12.7
• 

  1.7 g

  (per 190 g edible portion)

  Udo (stem, raw)
  × 11.2
• 

  0.6 g

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 31.7
• 

  3.2 g

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 5.9
• 

  2 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 9.5
• 

  1.8 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 10.6
• 

  25.7 g

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.7
• 

  1.2 g

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 15.8
• 

  16.4 g

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 1.2
• 

  13.3 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 1.4