The amount of Fruits that contain 19 g of Dietary fibers (Total) (21 - 30)

• 

  0.8 g

  (per 35 g edible portion)

  Akebia (peel, raw)
  × 23.8
• 

  4.9 g

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 3.9
• 

  2.2 g

  (per 83 g edible portion)

  Pummelo (candied peel)
  × 8.6
• 

  1.9 g

  (per 90 g edible portion)

  Kiwifruit (raw)
  × 10
• 

  0.4 g

  (per 20 g edible portion)

  Olive (pickles, ripe olives)
  × 47.5
• 

  0.8 g

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, pickles, seasoned)
  × 23.8
• 

  8.5 g

  (per 515 g edible portion)

  Papaya (unripe, raw)
  × 2.2
• 

  7.4 g

  (per 520 g edible portion)

  Papaya (ripe, raw)
  × 2.6
• 

  2.2 g

  (per 150 g edible portion)

  Hyuganatsu (segments and albedo, raw)
  × 8.6
• 

  3.1 g

  (per 247 g edible portion)

  Pitaya (raw)
  × 6.1