The amount of Vegetables that contain 20 g of Dietary fibers (Total) (101 - 110)

• 

  0.7 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 28.6
• 

  0.6 g

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 33.3
• 

  0.9 g

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 22.2
• 

  4.7 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 4.3
• 

  0.2 g

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 100
• 

  21.1 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 0.9
• 

  1.9 g

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 10.5
• 

  0.4 g

  (per 12 g edible portion)

  Scallion (pickles, sweetened)
  × 50
• 

  7.8 g

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 2.6
• 

  0.9 g

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 22.2