The amount of Foods that contain 20 g of Dietary fibers (Total) (551 - 560)

• 

  2.2 g

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 9.1
• 

  3 g

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 6.7
• 

  19.2 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1
• 

  6.5 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 3.1
• 

  0.8 g

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 25
• 

  10.9 g

  (per 805 g edible portion)

  Green ball (head, raw)
  × 1.8
• 

  3 g

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 6.7
• 

  0.9 g

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 22.2
• 

  0.1 g

  (per 6 g edible portion)

  Boro (soba-boro)
  × 200
• 

  0.6 g

  (per 40 g edible portion)

  Taruto
  × 33.3