The amount of Vegetables that contain 20 g of Dietary fibers (Total) (71 - 80)

• 

  0.5 g

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 40
• 

  14.3 g

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 1.4
• 

  0.8 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 25
• 

  2.1 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 9.5
• 

  2.1 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 9.5
• 

  10.7 g

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 1.9
• 

  6.7 g

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 3
• 

  0.4 g

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 50
• 

  5.6 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 3.6
• 

  1.1 g

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 18.2