The amount of Foods that contain 20 g of Dietary fibers (Total) (141 - 150)

• 

  1.2 g

  (per 20 g edible portion)

  Macadamia nut (roasted and salted)
  × 16.7
• 

  13.1 g

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 1.5
• 

  1 g

  (per 17 g edible portion)

  Peanut (peanut butter)
  × 20
• 

  8.4 g

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 2.4
• 

  1.1 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 18.2
• 

  0.6 g

  (per 10 g edible portion)

  Green pea (frozen)
  × 33.3
• 

  3 g

  (per 50 g edible portion)

  Soybean, Natto (hikiwari-natto)
  × 6.7
• 

  1.9 g

  (per 32 g edible portion)

  Broad bean (otafuku-mame)
  × 10.5
• 

  1.2 g

  (per 20 g edible portion)

  Kidney bean (uzura-mame)
  × 16.7
• 

  1.9 g

  (per 33 g edible portion)

  Sweet potatoe (mushikiriboshi)
  × 10.5