The amount of Foods that contain 21 g of Dietary fibers (Total) (251 - 260)

• 

  6.7 g

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 3.1
• 

  0.4 g

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 52.5
• 

  5.6 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 3.8
• 

  1.1 g

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 19.1
• 

  3.6 g

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 5.8
• 

  0.9 g

  (per 25 g edible portion)

  Harusame, Starch noodles, Ryokuto-harusame (dried, raw)
  × 23.3
• 

  3.7 g

  (per 100 g edible portion)

  Dried buckwheat noodles (dry form, raw)
  × 5.7
• 

  0.7 g

  (per 20 g edible portion)

  Parboiled grain
  × 30
• 

  0.2 g

  (per 5 g edible portion)

  Fu, Gluten products (baked type, kanze-fu)
  × 105
• 

  1.4 g

  (per 40 g edible portion)

  Nerikiri
  × 15