Fiber content and cost of selected vegetables and fruits

Extract: Selected vegetables and fruits in fresh and processed forms were analyzed for dietary fiber (neutral detergent fiber plus pectin) and cost. Dietary fiber was calculated as grams dietary fiber per 1/2 cup serving and cost was determined per 1/2 cup serving. In grams of dietary fiber per 1/2 cup serving, carrots contained the most dietary fiber followed by green beans, tomatoes, and potatoes. Tomatoes cost more per 1/2 cup serving than other vegetables. In this study, the dietary fiber content of fresh and processed vegetables did not differ significantly. Canned strawberries had more dietary fiber per 1/2 cup serving than fresh strawberries. Strawberries cost the most per 1/2 cup serving followed by peaches, apples, and oranges. Although consumption of fresh fruits and vegetables, frozen vegetables and fruit juice has increased, this study does not support reduced cost as a reason for this practice. Of the foods studied, apples, oranges, and carrots appear to be the most economical sources of dietary fiber.(author)