The amount of Vegetables that contain 20 g of Dietary fibers (Total) (221 - 230)

• 

  2.8 g

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 7.1
• 

  3.4 g

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 5.9
• 

  20.4 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 1
• 

  0.2 g

  (per 12 g edible portion)

  Pickle (sweet type)
  × 100
• 

  2.2 g

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 9.1
• 

  0.3 g

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 66.7
• 

  0.8 g

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 25
• 

  1.9 g

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 10.5
• 

  1.7 g

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 11.8
• 

  2.2 g

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 9.1