TABLE 3.
Dietary fiber components in cooked cereals and pulses (g/100 g dry matter)1
| Crop | Fructans | Arabinoxylan | Cellulose | β-Glucan | Resistant starch | Dietary fiber2 |
| Wheat | 2.9 ± 0.8 | 5.9 ± 0.4 | 2.5 ± 0.4 | 0.6 ± 0.04 | 1.3 ± 0.2 | 12.9 ± 2.1 |
| Corn, sweet | 1.1 ± 0.1 | 1.4 ± 0.1 | 1.9 ± 0.3 | ND | 3.1 ± 0.6 | 8.1 ± 1.0 |
| Rice, whole meal | 2.2 ± 0.2 | 0.5 ± 0.04 | 1.6 ± 0.2 | 0.4 ± 0.1 | 0.5 ± 0.2 | 7.0 ± 0.8 |
| Bean | 1.4 ± 0.2 | 2.2 ± 0.3 | 6.0 ± 0.5 | ND | 4.8 ± 0.3 | 18.2 ± 1.6 |
| Lentils | 1.5 ± 0.3 | 1.0 ± 0.1 | 5.4 ± 1.3 | ND | 2.1 ± 0.2 | 12.5 ± 2.0 |
| Pea | 1.2 ± 0.1 | 1.1 ± 0.2 | 8.1 ± 0.5 | ND | 6.3 ± 0.1 | 19.6 ± 2.3 |
1
Values are means ± SDs. n = 3 independent determinations. Data shown from reference 13. ND, not detectable.
2
Dietary fiber by AOAC 985.29.