The amount of Vegetables that contain 20 g of Dietary fibers (Total) (31 - 40)

• 

  11 g

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 1.8
• 

  2.2 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 9.1
• 

  3 g

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 6.7
• 

  6.8 g

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 2.9
• 

  0.2 g

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 100
• 

  1.3 g

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 15.4
• 

  2.1 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 9.5
• 

  2.8 g

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 7.1
• 

  1 g

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 20
• 

  1.6 g

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 12.5