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
Hauptverfasser:	KHANUM, Farhath, SIDDALINGA SWAMY, M, SUDARSHANA KRISHNA, K. R, SANTHANAM, K, VISWANATHAN, K. R
Format:	Artikel
Sprache:	eng
Schlagworte:	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
Online-Zugang:	Volltext
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