The amount of Vegetables that contain 19 g of Dietary fibers (Total) (261 - 270)

• 

  1.6 g

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 11.9
• 

  1.5 g

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 12.7
• 

  1.6 g

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 11.9
• 

  0.1 g

  (per 12 g edible portion)

  Radish (root, raw)
  × 190
• 

  1.6 g

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 11.9
• 

  5.2 g

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 3.7
• 

  2.9 g

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 6.6
• 

  4.1 g

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 4.6
• 

  1.2 g

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 15.8
• 

  1.3 g

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 14.6