The amount of Vegetables that contain 19 g of Dietary fibers (Total) (51 - 60)

• 

  2.5 g

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 7.6
• 

  6.4 g

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 3
• 

  0.6 g

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 31.7
• 

  18.5 g

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1
• 

  4.3 g

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 4.4
• 

  7.7 g

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 2.5
• 

  0.3 g

  (per 10 g edible portion)

  Mukago (raw)
  × 63.3
• 

  1.8 g

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 10.6
• 

  7.6 g

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 2.5
• 

  0.8 g

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 23.8