The amount of Foods that contain 20 g of Dietary fibers (Total) (591 - 600)

• 

  15.1 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.3
• 

  0.2 g

  (per 12 g edible portion)

  Pickle (sour type)
  × 100
• 

  1.5 g

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 13.3
• 

  1.7 g

  (per 190 g edible portion)

  Udo (stem, raw)
  × 11.8
• 

  2.8 g

  (per 200 g edible portion)

  Soybean, Ganmodoki
  × 7.1
• 

  0.4 g

  (per 30 g edible portion)

  Harusame, Starch noodles, Harusame (dried, raw)
  × 50
• 

  13.4 g

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 1.5
• 

  2.3 g

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 8.7
• 

  1.4 g

  (per 100 g edible portion)

  Rice-koji
  × 14.3
• 

  2.1 g

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 9.5