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The Dietary Fiber Content (Nonstarch Polysaccharides) of Mexican Fruits and Vegetables

✍ Scribed by Claudia P. Sánchez-Castillo; Peter J.S. Dewey; Marı́a De Lourdes Solano; Shirley Finney; W.Philip T. James

Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
463 KB
Volume
8
Category
Article
ISSN
0889-1575

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✦ Synopsis

The dietary fiber content (nonstarch polysaccharides (NSP)) was measured in a variety of Mexican vegetables, herbs, and fruit. The mean total NSP contents were (20 \pm 8.7,30 \pm 7.7), and (14 \pm 6.1 \mathrm{~g} / 100 \mathrm{~g}) dry matter for vegetables, herbs, and fruits, respectively. Detailed information on the composition of the NSPs and their component sugars is also given. These data on the NSP content of foods can now be used to obtain data on the NSP intake of Mexicans and to relate these to the rising incidence of such conditions as cardiovascular disease and cancers where components of plant foods may exert a preventive role. 19. 1995 Academic Press, Inc.

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