Table 2.

Examples of fruits and vegetables as sources of dietary fibre and polyphenols.

Source	Total Dietary Fibre (%)	Total Phenolic Content (mg GAE/100 g)	References
Apple	51.1	1016	[141]
Blackberry pomace	78.37–79.91	1044	[142,143]
Black Currant	49.24	11,060	[144]
Blueberry pomace	60.8	10,810	[145,146]
Grape (Pinot Noir.) skin pomace	56.31	2140	[147]
Kiwifruit skin flour	25.85–30.30	1262.34	[148]
Lemon (Citrus limon L.) peels	64.07	796	[149,150]
Mango peels	35.6	6480	[151]
Orange (Citrus sinensis L.) peel extract	19.4	3596 (mgTAE/100 g)	[152]
Orange (Citrus sinensis Osbeck) peel pulp and seeds	63.69	12,123	[153]
Passionfruit (Passiflora edulis) peel	62.65	694.33	[154]
Passionfruit (Passiflora edulis) peel flour	45.34	758.09	[155]
Pineapple (Ananas comosus) peel	14.72	3000	[156]
Pomegranate (Punica granatum L.) peel	28.10–33.93	5365–8560	[157,158]
Raspberry pomace	77.5	1974–2394	[159,160]
Tomato peel	86.15	158.1	[161]
Beetroot peel	33.6	3972–6630	[162]
Carrot (Daucus carota L.) pomace	52	515.73	[163]
Broccoli stalk flour	16–22	300–837	[164]
Mushroom (Flammulina velutipes) stem flour	32.3	630	[165]
Onion (Allium cepa L.) brown skin	75	5270	[166]
Potato (Solanum tuberosum L.) peel extract	13.05	834.24	[167]
Pea (Pisum sativum L.) pod flour	51	3200	[168]