DIETARY FIBER CONTENTS AND ITS COMPONENTS IN FOODS
Zhao Zhonglin, Shen Zhiping, Wang Guangya, Tian Changqing Zhang Haijuan(Instiatte of Nutrition and Food Hygiene,Chinese Academy of Preventive Medicine, Beijing)
Dietary fiber contents in 34 common foods perchased in Beijing markets have been determined with detergent method, including neutral detergent fiber, acid detergent fiber, cellulose, hemicellulose and lignin. On dry basis, the dietary fiber contents of vegetables varied with kinds of food: the dietary fiber contents were higher in tender stems, leaves, stalks and flowers; lower in starchy tubers and roots; medium in non-starchy tubers and roots. The propotions of dietary fiber components were different in various categories of foods. Cellulose was the major component in vegetables and legumes, but in most cereals, hemicellulose content was higher than cellulose. All foods had the lowest lignin content with the exception of garlic bolt.