Dietary fibers (Total) Content of Foods (Initial K) (31 - 40)

14.3 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
17.6 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
12.4 g

(per 430 g edible portion)
Kintoki (root without skin, raw)
5.2 g

(per 80 g edible portion)
Kintsuba
0.8 g

(per 25 g edible portion)
Kinzanji-miso
1.4 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
1.3 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
2.1 g

(per 10 g edible portion)
Kiriboshi-daikon
0.3 g

(per 68 g edible portion)
Kiritanpo
1.9 g

(per 90 g edible portion)
Kiwifruit (raw)

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