The amount of Vegetables that contain 20 g of Dietary fibers (Total) (81 - 90)

• 

  3.6 g

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 5.6
• 

  1 g

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 20
• 

  8.6 g

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 2.3
• 

  12.4 g

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 1.6
• 

  0.4 g

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 50
• 

  2.9 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 6.9
• 

  0.4 g

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 50
• 

  0.4 g

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 50
• 

  7.2 g

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 2.8
• 

  34.6 g

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 0.6