Table 2.
Top 20 food sources of dietary fiber among a sample of US college males with plausible reports of dietary intake (n=40)
| Ranking | Food | % of fiber | Cumulative % of fiber |
|---|---|---|---|
| 1 | Mexican mixtures, all | 4.9 | 4.9 |
| 2 | Bread/rolls, whole grain | 4.7 | 9.6 |
| 3 | Potatoes, fried | 4.2 | 13.8 |
| 4 | RTE cereal, good fiber | 3.6 | 17.4 |
| 5 | Apples | 3.3 | 20.7 |
| 6 | Bananas | 3.1 | 23.8 |
| 7 | Beans, NFA | 2.9 | 26.6 |
| 8 | Nuts/seeds, whole | 2.6 | 29.2 |
| 9 | Vegetable medly, NFA | 2.5 | 31.7 |
| 10 | Potatoes, white, NFA | 2.4 | 34.1 |
| 11 | Breads/rolls, white | 2.3 | 36.4 |
| 12 | Pizza, with meat | 2.1 | 38.5 |
| 13 | Orange/grapefruit jce, all | 2.1 | 40.6 |
| 14 | Oranges, tangelo, etc. | 1.9 | 42.6 |
| 15 | Pasta, meatless red sauce | 1.9 | 44.5 |
| 16 | Pasta, meat/fish sauce | 1.9 | 46.4 |
| 17 | Corn, NFA | 1.8 | 48.2 |
| 18 | Chili | 1.8 | 50.0 |
| 19 | Peas, NFA | 1.8 | 51.8 |
| 20 | Beer | 1.7 | 53.6 |
NOTE: RTE=Ready to eat; NFA=No fat added