The amount of Vegetables that contain 21 g of Dietary fibers (Total) (181 - 190)

• 

  0.6 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 35
• 

  6.3 g

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 3.3
• 

  1.1 g

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 19.1
• 

  2 g

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 10.5
• 

  3.2 g

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 6.6
• 

  2 g

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 10.5
• 

  1.2 g

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 17.5
• 

  5.4 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 3.9
• 

  3 g

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 7
• 

  0.4 g

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 52.5