Dietary fiber composition of selected foods in the People's Republic of China.
1991
Wang G. | Robertson J. | Parpia B. | Chen J. | Campbell T.C.
The content of dietary fiber and its components in food items commonly consumed in China were analyzed using more recently developed methods. These foods were collected as part of an epidemiologic study designed to investigate the relationship between diet and disease. Five hundred and twenty-seven food samples were analyzed for total dietary fiber (TDF), neutral-detergent fiber (NDF) including its constituents, hemicelluloses, cellulose, and lignin, and soluble dietary fiber. The content (% dry weight) of TDF was 1.2 to 17 for cereals, 16 to 52 for legumes, 7.7 to 37 for tubers and roots, 20 to 56 for cucurbits and fruits, and 27 to 55 for leafy vegetables. Samples of 15 of these foods were replicated in 14 or more counties permitting assessment of geographic variation for the same food. Considerable variation in fiber content was observed indicating that nutrient contents of specific foods published in composition tables are likely to be considerably more variable than generally appreciated even though replicates may be collected and analyzed at the same time of year.
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