Dietary fibre in vegetables - the influence of origin and location
Golob, T. | Bertoncelj, J. (Biotechnical Faculty, Ljubljana (Slovenia). Dept. of Food Science and Technology)
The variation of dietary fibre content in eight samples of winter vegetables: lamb's lettuce, white cabbage, potato, endive, cauliflower, chicory, onion and garlic was studied. The samples were purchased from two home sources and one wholesale trade in February 1999. The dietary fibre was determined on the basis of the enyymatic-gravimetric method. It was established that analyzed samples contain 0.49-3.39 g/100 g of SDF (soluble dietary fibre), 1.43-2.48 g per 100 g of IDF (insoluble dietary fibre) and 2.06-5.63 g/100 g of TDF (total dietary fibre). Statistical treatment of the results revealed that the studied vegetables differed in the content of the SDF, IDF and TDF content at alfa
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