Dietary fiber content of commonly fresh and cooked vegetables consumed in India
10.1023/A:1008155732404 Cite this article as: Khanum, F., Siddalinga Swamy, M., Sudarshana Krishna, K. et al. Plant Foods Hum Nutr (2000) 55: 207. doi:10.1023/A:1008155732404 Abstract
Legumes, leafy vegetables,roots and tubers, gourds and other vegetables were analyzed for total (TDF), soluble (SDF) and insoluble (IDF) dietaryfiber contents, both before and after cooking eitherby a conventional open-pan method or by pressurecooker. Data revealed a significant increase inSDF fraction with a concomitant decrease in the IDFfraction upon cooking by both the methods employed. Although the decrease in IDF matched the increase inSDF values in some cases, it was found to be more invegetables 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 eachcomponent by the consumer.
Cooked vegetable Dietary fiber Insoluble dietary fiber Soluble dietary fiber References
Burkitt DD, Walker ARP, Painter NS (1974) Dietary fiber and disease. JAMA 229: 1068–1071.
Cherbut C, Salvador V, Barry JL, Doulay F, Delort-Laval J (1991) Dietary fiber on intestinal transit in man involvement of their physicochemical and fermentative properties. Food Hydrocoll 5: 15–22.
Freudenheim JL, Graham S, Horvath PJ, Marshall JR, Wilkinson G (1990) Risks associated with source of fiber and fiber components in cancer of the colon and rectum. Cancer Res 50: 3295–3300.
Roth G, Leitzmann C (1985) Fiber and the large gut. In: Leeds AR (ed), Dietary Fiber Perspectives: Reviews and Bibliography, Vol. 1. London, UK: John Libbey Nutrition, pp 30–32.
Swain JF, Rouse IL, Curley CB, Sacks FM (1990) Comparison of the effects of Oat bran and low fiber wheat on serum lipoprotein levels and blood pressure. New Eng J Med 322: 147–149.
Yoshioka M, Shimomura Y, Suzuki M (1995) Dietary cellulose improves decreased muscular layer weight of the large intestine in rats fed the diet containing polydextrose. Nutrition Res 15: 1473–1476.
Costa MA, Mehta T, Males JR (1989) Effects of dietary cellulose, Psyllium husk and cholesterol level on fecal and colonic microbial metabolism in monkeys. J Nutr 119: 986–988.
Hoagland PD (1989) Binding of dietary anions to vegetable fiber. J Agric Food Chem 37: 343.
Indira M, Kurup PA (1989) Effects of neutral detergent fiber from blackgram (Phaseolus mungo) in rats and rabbits. J Nutr 119: 1246–1248.
Phillips KM, Palmer JK (1991) Effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots. J Agric Food Chem 39: 1216–1221.
Mathee V, Appledorf H (1978) Effect of cooking on vegetable fiber. J Food Sci 43: 1344.
ASP NG, Johnson CG, Halimer H, Siljestrom M (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agric Food Chem 31: 476–482.
Prasad NN, Khanum F, Siddalingaswamy M, Santhanam K (1995) Proximate composition and dietary fiber content of various foods / rations processed to suit the Indian palate. Food Chem: 373–378.
Gopalan C, Ramasastry BV, Balasubramanian SC (1995) Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
Vidal-Valverde C, Frias J (1991) Legume processing effects on dietary fiber components. J Food Sci 56: 1350–1353.
Johnson DE, Oliver WT (1982) The influence of cooking technique on dietary fiber of boiled potato. J Food Technol 17: 99–107.
Zyren J, Elkins ER, Dudek JA, Hagen RE (1948) Fiber contents of selected raw and processed vegetables, fruits and fruit juices as served. J Food Sci 48: 600–604.
Jones GP, Briggs DR, Walquist ML, Flentje LM (1985) Dietary fiber content of Australian foods 1. Potatoes Food Technol Australia 37: 81.
Thed ST, Phillips RD (1995) Changes of dietary fiber and starch composition of processed potato products during domestic cooking. Food Chem 52: 301–304.
Herranz J, Vidal-Valvorde C, Rojas-Hidalgo E (1981) Cellulose, hemicellulose and lignin content of raw and cooked Spanish vegetables. J Food Sci 46: 1927
Penner MM, Kim S (1992) Nonstarch polysaccharide fractions of raw, processed and cooked carrots. J Food Sci 56: 1593–1595.
Lintas C, Cappelloni M (1988) Content and composition of dietary fiber in raw and cooked vegetables. Food Sci Nutr 42: 117.
Herranz J, Vidal-Valvorde C, Rojas-Hidalgo E (1983) Cellulose, hemicellulose and lignin content of raw and cooked processed vegetables. J Food Sci 48: 274–275.
Bjorck I, Nyman M, Asp NG (1984) Extrusion cooking and dietary fiber: Effects of dietary fiber content and on degradation in the rat intestinal tract. Cereal Chem 61: 174–178.
Siljestrom M, Westerlund E, Bjorck I, Holm J, Asp NG, Theander O (1986) The effects of various thermal processes on dietary fiber and starch content of whole grain wheat and white flour. J Cereal Sci 4: 315–317.
Theander O, Westerlund E (1987) Studies on chemical modifications in heat-processed starch and wheat flour. Starch/Starke 39: 88–91.
Fornal L, Soral-Smietana M, Smietana Z, Szpendowski J (1987) Chemical characteristics and physico-chemical properties of the extruded mixture of cereal starches. Starch/Starke 39: 75–77.
Hughes JC, Faulks RM, Grant A (1975) Texture of cooked potatoes: Relationship between the compressive strength of cooked potato disks and release of pectic substances. J Sci Food Agric 26: 31–733.
Keijbets MJH, Pilmik VV, Vaal JFA (1976) Model studies on behaviour of pectic substances in the potato cell wall during boiling. Potato Res 19: 289–293.
Simpson JI, Halliday EG (1941) Chemical and histological studies of the disintegration of cell membrane materials in vegetables during cooking. Food Res 6: 189–192.
Google Scholar Copyright information
© Kluwer Academic Publishers 2000