The amount of Foods that contain 19 g of Dietary fibers (Total) (521 - 530)

• 

  2.3 g

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 8.3
• 

  4.4 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 4.3
• 

  2 g

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 9.5
• 

  1.4 g

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 13.6
• 

  0.1 g

  (per 9 g edible portion)

  Ginkgo nut (raw)
  × 190
• 

  0.3 g

  (per 19 g edible portion)

  Soybean, Tofu (kori-dofu)
  × 63.3
• 

  1.6 g

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 11.9
• 

  0.2 g

  (per 10 g edible portion)

  Buckwheat flour (inner layer)
  × 95
• 

  3.2 g

  (per 180 g edible portion)

  Tenobe-somen and Tenobehiyamugi (dry form, raw)
  × 5.9
• 

  0.8 g

  (per 45 g edible portion)

  Croissants
  × 23.8