ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The content in NDF, ADF, cellulose, hemicellulose, and lignin of 22 raw and 19 cooked vegetables (14 boiled, and 5 fried) widely consumed among the Spanish population was determined according to the method of Van Soest. Cooking generally increases the NDF, ADF and cellulose content on a dry weight basis. Normal size servings of the vegetables were prepared and their NDF, cellulose, hemicellulose and lignin contents calculated. We observed that, with vegetables of common use, a total amount of 15–20 g/day of these fiber components can be obtained; according to current knowledge this implies beneficial physiological effects for a broad human pathology.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04521.x
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