title: [Determination of total, soluble and insoluble dietary fiber in foods].
abstract: OBJECTIVE
  To determinate the total, soluble and insoluble dietary fiber in different kinds of food so as to provide the references for guiding the diet for control and prevention of chronic diseases.
  
  
  METHODS
  The contents of total, soluble and insoluble dietary fiber in 33 food samples were determined by enzymatic-gravimetric method.
  
  
  RESULTS
  The average total dietary fiber(TDF, g/100 g edible part) in dry beans, flesh beans and whole grains were 36%, 14%, 16% respectively, and that of refine grains, vegetables and fruits were lower than 10%. The contents of soluble dietary fiber in beans were highest, and the contents of insoluble dietary fiber in dry beans and other grains were higher.
  
  
  CONCLUSIONS
  The repeatability of the analysis method was good, the contents and pattern of dietary fiber in different kinds of food were largely varied.
authors.affiliation: School of Public Health, Sichuan University, Chengdu 610041, China.
authors.forename: Wenya
authors.initials: W
authors.lastname: Yin
authors.forename: Chengyu
authors.initials: C
authors.lastname: Huang
authors.forename: Liang
authors.initials: L
authors.lastname: Feng
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D007887:Fabaceae / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry*