The amount of Vegetables that contain 21 g of Dietary fibers (Total) (201 - 210)

• 

  34 g

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.6
• 

  2.6 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 8.1
• 

  2.6 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 8.1
• 

  4.6 g

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 4.6
• 

  0.2 g

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 105
• 

  1.1 g

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 19.1
• 

  2.6 g

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 8.1
• 

  2.5 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 8.4
• 

  1.5 g

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 14
• 

  0.5 g

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 42