The amount of Vegetables that contain 20 g of Dietary fibers (Total) (121 - 130)

• 

  3.6 g

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 5.6
• 

  1.7 g

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 11.8
• 

  5.1 g

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 3.9
• 

  0.1 g

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 200
• 

  7.9 g

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 2.5
• 

  0.3 g

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 66.7
• 

  3.8 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 5.3
• 

  1.7 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 11.8
• 

  0.1 g

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 200
• 

  9.6 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 2.1