Vegetables Low in Dietary fibers (Total) (281st - 300th) (per 100 g edible portion)

• Takana, broad leaf mustard (salted pickles)
  
  5.2 g
• Brussels sprout (head, boiled)
  
  5.2 g
• Ashitaba (stems and leaves, boiled)
  
  5.3 g
• Kanpyo (boiled)
  
  5.3 g
• Shepherd's purse (leaves, raw)
  
  5.4 g
• Lily bulb (bulb, raw)
  
  5.4 g
• Brussels sprout (head, raw)
  
  5.5 g
• Ashitaba (stems and leaves, raw)
  
  5.6 g
• Edible burdock (root, raw)
  
  5.7 g
• Red pepper (leaves and fruits, raw)
  
  5.7 g
• Garlic (bulb, raw)
  
  5.7 g
• Green pea (frozen)
  
  5.9 g
• Tossa jute (stems and leaves, raw)
  
  5.9 g
• Lily bulb (bulb, boiled)
  
  6 g
• Edible burdock (root, boiled)
  
  6.1 g
• Red pepper (leaves and fruits, sauteed)
  
  6.3 g
• Water pepper sprout (raw)
  
  6.3 g
• Fukinoto (inflorescence, raw)
  
  6.4 g
• Field horsetail (fertile shoot, boiled)
  
  6.7 g
• Parsley (leaves, raw)
  
  6.8 g