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» Articles » PMID: 11030475

Dietary Fiber Content of Commonly Fresh and Cooked Vegetables Consumed in India

Overview
Journal Plant Foods Hum Nutr
Specialties Biology
Nutritional Sciences
Date 2000 Oct 13
PMID 11030475
Citations 16
Authors
F Khanum
M Siddalinga Swamy
K R Sudarshana Krishna
K Santhanam
K R Viswanathan
Affiliations
Soon will be listed here.
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.

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