The amount of Vegetables that contain 19 g of Dietary fibers (Total) (21 - 30)

• 

  0.7 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 27.1
• 

  2.6 g

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 7.3
• 

  0.3 g

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 63.3
• 

  2.6 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 7.3
• 

  13.1 g

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 1.5
• 

  8.4 g

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 2.3
• 

  1.1 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 17.3
• 

  0.6 g

  (per 10 g edible portion)

  Green pea (frozen)
  × 31.7
• 

  2.9 g

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 6.6
• 

  1 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 19