Content and composition of dietary fiber in 117 frequently consumed foods.

@article{Marlett1992ContentAC,
  title={Content and composition of dietary fiber in 117 frequently consumed foods.},
  author={Judith A. Marlett},
  journal={Journal of the American Dietetic Association},
  year={1992},
  volume={92 2},
  pages={175-86}
}
Twenty-three fruits, 33 vegetables, 41 grain products, 7 legumes, 4 nuts, and 9 miscellaneous foods were analyzed by an accurate chemical method to determine their dietary fiber content and composition. The mean (+/- standard deviation) dietary fiber content of fruits was 1.4 +/- 0.7 g/100 g (fresh weight); of vegetables, 2.0 +/- 0.8 g; of 32 refined grains (less than 5% fiber), 2.3 +/- 1.0 g; of legumes, 4.0 +/- 0.7 g; and of nuts, 6.4 +/- 2.1 g; the dietary fiber content of nine higher-fiber… CONTINUE READING

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