Vegetables High in Dietary fibers (Total) (21st - 40th) (per 100 g edible portion)

• Perilla (leaves, raw)
  
  7.3 g
• Edamame (frozen)
  
  7.3 g
• Summer cypress seed (seeds, boiled)
  
  7.1 g
• Yamagobo (miso-zuke)
  
  7 g
• Red garlic (bulb and leaves, raw)
  
  6.9 g
• Green pea (canned in brine)
  
  6.9 g
• Parsley (leaves, raw)
  
  6.8 g
• Field horsetail (fertile shoot, boiled)
  
  6.7 g
• Fukinoto (inflorescence, raw)
  
  6.4 g
• Water pepper sprout (raw)
  
  6.3 g
• Red pepper (leaves and fruits, sauteed)
  
  6.3 g
• Edible burdock (root, boiled)
  
  6.1 g
• Lily bulb (bulb, boiled)
  
  6 g
• Tossa jute (stems and leaves, raw)
  
  5.9 g
• Green pea (frozen)
  
  5.9 g
• Garlic (bulb, raw)
  
  5.7 g
• Red pepper (leaves and fruits, raw)
  
  5.7 g
• Edible burdock (root, raw)
  
  5.7 g
• Ashitaba (stems and leaves, raw)
  
  5.6 g
• Brussels sprout (head, raw)
  
  5.5 g