Dietary fiber in Mexican foods
1993
Rosado, J.L. | Lopez, P. | Huerta, Z. | Munoz, E. | Mejia, L.
A majority of the population in Mexico, as well as in other less-developed countries, consumes diets based on plant foods high in dietary fiber. Information on the content of fiber in such foods is lacking. In the present study we analyzed food consumption data obtained in the most recent health and nutrition surveys carried out in Mexico. Dietary fiber was determined using the enzymatic-gravimetric method in the log most commonly consumed plant foods in Mexico. The content (wet weight basis) of total dietary fiber (TDF) was 0.2 to 26% for cereals and cereal products, 0.3 to 7% for fruits, 0.9 to 45% for vegetables, and 3 to 7% for legumes. Soluble fiber content as a percentage of TDF for groups of foods ranged from to 50% for cereals, 6 to 44% for fruits, 3 to 44% for vegetables, and 4 to 37% for legumes.
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