The amount of Foods that contain 20 g of Dietary fibers (Total) (221 - 230)

• 

  0.8 g

  (per 20 g edible portion)

  Hitoegusa (tsukudani)
  × 25
• 

  1 g

  (per 25 g edible portion)

  Winter mushroom (bottled in seasoning)
  × 20
• 

  0.5 g

  (per 12 g edible portion)

  Grape (raisins)
  × 40
• 

  17.6 g

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 1.1
• 

  7.4 g

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 2.7
• 

  61.5 g

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.3
• 

  0.4 g

  (per 10 g edible portion)

  Pine nut (raw)
  × 50
• 

  0.4 g

  (per 10 g edible portion)

  Tosaka-nori (red, salted, desalted)
  × 50
• 

  0.3 g

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 66.7
• 

  2.9 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 6.9