The amount of Foods that contain 19 g of Dietary fibers (Total) (241 - 250)

• 

  0.3 g

  (per 10 g edible portion)

  Usuhiratake (raw)
  × 63.3
• 

  2.1 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 9
• 

  2.1 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 9
• 

  9 g

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 2.1
• 

  0.2 g

  (per 5 g edible portion)

  Fu, Gluten products (baked type, ita-fu)
  × 95
• 

  9.3 g

  (per 250 g edible portion)

  Curry roux
  × 2
• 

  3.3 g

  (per 90 g edible portion)

  Oyster mushroom (boiled)
  × 5.8
• 

  4.7 g

  (per 140 g edible portion)

  Bunashimeji (raw)
  × 4
• 

  0.7 g

  (per 18 g edible portion)

  Olive (pickles, stuffed olives)
  × 27.1
• 

  10.7 g

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 1.8