Dietary fiber content of commonly fresh and cooked vegetables consumed in India View Full Text


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Article Info

DATE

2000-09

AUTHORS

Farhath Khanum, M. Siddalinga Swamy, K.R. Sudarshana Krishna, K. Santhanam, K.R. Viswanathan

ABSTRACT

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. More... »

PAGES

207-218

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1023/a:1008155732404

DOI

http://dx.doi.org/10.1023/a:1008155732404

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1023189596

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/11030475


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