Table 3.
Top 20 food sources of dietary fiber among a sample of US college females with plausible reports of dietary intake (n= 83)
| Ranking | Food | % of fiber | Cumulative % of fiber |
|---|---|---|---|
| 1 | RTE cereal, good fiber | 5.2 | 5.2 |
| 2 | Apples | 5.1 | 10.3 |
| 3 | Bread/rolls, whole grain | 4.9 | 15.3 |
| 4 | Mexican mixtures, all | 2.9 | 18.2 |
| 5 | RTE cereal, hi-fiber | 2.7 | 20.9 |
| 6 | Ckd spinach/greens, NFA | 2.3 | 23.2 |
| 7 | Bananas | 2.3 | 25.5 |
| 8 | Nuts/seeds, butters | 2.3 | 27.8 |
| 9 | Carrots, NFA | 2.2 | 30.0 |
| 10 | Vegetable medleys, NFA | 2.1 | 32.2 |
| 11 | Potatoes, fried | 2.1 | 34.3 |
| 12 | Beans, NFA | 2.0 | 36.3 |
| 13 | Broccoli, NFA | 2.0 | 38.2 |
| 14 | Oranges, tangelo, etc. | 1.9 | 40.1 |
| 15 | Tofu, soy meats | 1.9 | 42.0 |
| 16 | Nuts/seeds, whole | 1.8 | 43.8 |
| 17 | String beans, NFA | 1.8 | 45.6 |
| 18 | Potatoes, white, NFA | 1.7 | 47.3 |
| 19 | Breads/rolls, white | 1.6 | 49.0 |
| 20 | Lettuce, NFA | 1.6 | 50.5 |
NOTE: RTE=Ready to eat; NFA=No fat added