Marlett J A
Department of Nutritional Sciences, University of Wisconsin-Madison 53706.
J Am Diet Assoc. 1992 Feb;92(2):175-86.
Twenty-three fruits, 33 vegetables, 41 grain products, 7 legumes, 4 nuts, and 9 miscellaneous foods were analyzed by an accurate chemical method to determine their dietary fiber content and composition. The mean (+/- standard deviation) dietary fiber content of fruits was 1.4 +/- 0.7 g/100 g (fresh weight); of vegetables, 2.0 +/- 0.8 g; of 32 refined grains (less than 5% fiber), 2.3 +/- 1.0 g; of legumes, 4.0 +/- 0.7 g; and of nuts, 6.4 +/- 2.1 g; the dietary fiber content of nine higher-fiber grains (greater than 5%) was variable. The soluble fiber fraction averaged 23% of the total fiber in refined grains, 3% in nuts, and 13% to 20% in the other food groups. Dietary fiber composition of every food group was heterogenous. Pectin, which was negligible in grains, constituted approximately 15% to 30% of the fiber in fruits, vegetables, legumes, and nuts. Hemicelluloses composed about half of the total fiber in grains, and approximately 25% to 35% of total fiber in other foods. Cellulose was one third or less of the total fiber in most foods, except for legumes, in which it was about one half. Values for total dietary fiber content generally agree with those reported previously. The soluble fiber fraction was lower than what has been reported because the distribution of total fiber between the soluble and insoluble fractions is determined by the method of analysis. The analyses used in this study demonstrated that the concentration of dietary fiber in many frequently consumed foods is 1% to 3%. The generally similar fiber concentrations of food within a group--fruits, vegetables, refined grains, and legumes--suggest that an average value for the fiber concentration in that group can be used to rank food intakes and histories into low, medium, or high dietary fiber contents.
采用精确的化学方法对23种水果、33种蔬菜、41种谷物制品、7种豆类、4种坚果和9种其他食品进行分析，以确定其膳食纤维含量和组成。水果的平均（±标准差）膳食纤维含量为1.4±0.7克/100克（鲜重）；蔬菜为2.0±0.8克；32种精制谷物（纤维含量低于5%）为2.3±1.0克；豆类为4.0±0.7克；坚果为6.4±2.1克；9种高纤维谷物（纤维含量高于5%）的膳食纤维含量各不相同。精制谷物中可溶性纤维部分平均占总纤维的23%，坚果中为3%，其他食物组中为13%至20%。每个食物组的膳食纤维组成各不相同。谷物中含量可忽略不计的果胶，在水果、蔬菜、豆类和坚果的纤维中约占15%至30%。半纤维素约占谷物总纤维的一半，在其他食物中约占总纤维的25%至35%。纤维素在大多数食物的总纤维中占三分之一或更少，但豆类除外，豆类中纤维素约占一半。总膳食纤维含量的值通常与先前报道的一致。可溶性纤维部分低于先前报道的值，因为总纤维在可溶性和不溶性部分之间的分布取决于分析方法。本研究中使用的分析表明，许多常见食用食物中的膳食纤维浓度为1%至3%。同一组食物（水果、蔬菜、精制谷物和豆类）中纤维浓度总体相似，这表明该组中纤维浓度的平均值可用于将食物摄入量和饮食史分为低、中或高膳食纤维含量。
