Foods high in Total dietary fiber (AOAC 2011.25)
Every food and ingredient below is ranked by measured Total dietary fiber (AOAC 2011.25) content per 100 g, drawn live from 36 USDA FoodData Central measurements. Values are laboratory-analysed or survey-derived, not estimated.
Top 25 foods highest in Total dietary fiber (AOAC 2011.25)
Ranked by Total dietary fiber (AOAC 2011.25) per 100g, across Foundation Foods and FNDDS ingredients.
Lowest in Total dietary fiber (AOAC 2011.25)
For contrast — the 9 lowest non-zero values on record, per 100g.
| # | Food or ingredient | Source | Per 100g (G) |
|---|---|---|---|
| 28 | Bananas, overripe, raw | Foundation Food | 2.02 |
| 29 | Onions, yellow, raw | Foundation Food | 2.71 |
| 30 | Rice, white, long grain, unenriched, raw | Foundation Food | 2.77 |
| 31 | Millet, whole grain | Foundation Food | 3.33 |
| 32 | Onions, red, raw | Foundation Food | 3.97 |
| 33 | Rice, brown, long grain, unenriched, raw | Foundation Food | 4.3 |
| 34 | Blackeye pea, canned, sodium added, drained and rinsed | Foundation Food | 4.34 |
| 35 | Sweet potatoes, orange flesh, without skin, raw | Foundation Food | 4.44 |
| 36 | Bananas, ripe and slightly ripe, raw | Foundation Food | 4.62 |
More on Total dietary fiber (AOAC 2011.25)
What Total dietary fiber (AOAC 2011.25) is, how it is measured, and where these values come from.
Total dietary fiber (AOAC 2011.25) nutrient reference →Sourced from USDA FoodData Central — Foundation Foods; not yet through an editorial verification pass.
USDA release 2026-04-30. All values are per 100 g unless stated otherwise.