Dietary fibers (Total) Content of Fruits (21 - 30)

0.8 g

(per 35 g edible portion)
Akebia (peel, raw)
4.9 g

(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
2.2 g

(per 83 g edible portion)
Pummelo (candied peel)
1.9 g

(per 90 g edible portion)
Kiwifruit (raw)
0.4 g

(per 20 g edible portion)
Olive (pickles, ripe olives)
0.8 g

(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)
8.5 g

(per 515 g edible portion)
Papaya (unripe, raw)
7.4 g

(per 520 g edible portion)
Papaya (ripe, raw)
2.2 g

(per 150 g edible portion)
Hyuganatsu (segments and albedo, raw)
3.1 g

(per 247 g edible portion)
Pitaya (raw)

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