Dietary fibers (Total) Content of Vegetables (31 - 40)

11 g

(per 215 g edible portion)
Edible burdock (root, raw)
2.2 g

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
3 g

(per 54 g edible portion)
Brussels sprout (head, raw)
6.8 g

(per 140 g edible portion)
Lily bulb (bulb, raw)
0.2 g

(per 4 g edible portion)
Shepherd's purse (leaves, raw)
1.3 g

(per 25 g edible portion)
Kanpyo (boiled)
2.1 g

(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
2.8 g

(per 54 g edible portion)
Brussels sprout (head, boiled)
1 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
1.6 g

(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)

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