Dietary fiber content of commonly fresh and cooked vegetables consumed in India
Legumes, leafy vegetables, roots and tubers, gourds and other vegetables were analyzed for total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber contents, both before and after cooking either by a conventional open-pan method or by pressure cooker. Data revealed a significant increase in SDF...
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| Veröffentlicht in: | Plant foods for human nutrition (Dordrecht) 2000, Vol.55 (3), p.207-218 |
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| container_title | Plant foods for human nutrition (Dordrecht) |
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| creator | KHANUM, Farhath SIDDALINGA SWAMY, M SUDARSHANA KRISHNA, K. R SANTHANAM, K VISWANATHAN, K. R |
| description | Legumes, leafy vegetables, roots and tubers, gourds and other vegetables were analyzed for total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber contents, both before and after cooking either by a conventional open-pan method or by pressure cooker. Data revealed a significant increase in SDF fraction with a concomitant decrease in the IDF fraction upon cooking by both the methods employed. Although the decrease in IDF matched the increase in SDF values in some cases, it was found to be more in vegetables categorized as 'other'. The dietary fiber values have also been reported on a fresh weight basis which may serve as a guideline for calculating dietary intake of each component by the consumer. |
| doi_str_mv | 10.1023/a:1008155732404 |
| format | Article |
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The dietary fiber values have also been reported on a fresh weight basis which may serve as a guideline for calculating dietary intake of each component by the consumer.</description><subject>Biological and medical sciences</subject><subject>Cooking</subject><subject>Diet</subject><subject>Dietary Fiber - analysis</subject><subject>Human physiology applied to population studies and life conditions. Human ecophysiology</subject><subject>Humans</subject><subject>India</subject><subject>Medical sciences</subject><subject>Nutritional survey. 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| ispartof | Plant foods for human nutrition (Dordrecht), 2000, Vol.55 (3), p.207-218 |
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| language | eng |
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| source | MEDLINE; Springer Nature - Complete Springer Journals |
| subjects | Biological and medical sciences Cooking Diet Dietary Fiber - analysis Human physiology applied to population studies and life conditions. Human ecophysiology Humans India Medical sciences Nutritional survey. Food supply and nutritional requirement Nutritive Value Vegetables - chemistry Water |
| title | Dietary fiber content of commonly fresh and cooked vegetables consumed in India |
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