The amount of Foods that contain 19 g of Dietary fibers (Total) (321 - 330)

• 

  5.7 g

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 3.3
• 

  2.5 g

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 7.6
• 

  0.4 g

  (per 12 g edible portion)

  Hardtack
  × 47.5
• 

  0.9 g

  (per 30 g edible portion)

  Manju (kuri-manju)
  × 21.1
• 

  0.6 g

  (per 20 g edible portion)

  Wakame Blanched and salted (desalted)
  × 31.7
• 

  1.6 g

  (per 60 g edible portion)

  Yanagimatsutake (raw)
  × 11.9
• 

  0.9 g

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 21.1
• 

  0.8 g

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 23.8
• 

  5.8 g

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 3.3
• 

  3.9 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 4.9