The amount of Foods that contain 19 g of Dietary fibers (Total) (481 - 490)

• 

  0.2 g

  (per 10 g edible portion)

  Common mushroom (raw)
  × 95
• 

  3.3 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 5.8
• 

  3.1 g

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 6.1
• 

  1 g

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 19
• 

  5.6 g

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 3.4
• 

  0.3 g

  (per 15 g edible portion)

  Ginger (pickles, sweetened)
  × 63.3
• 

  34 g

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.6
• 

  2.6 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 7.3
• 

  2.6 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 7.3
• 

  0.4 g

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 47.5