Table 7.

Ranges of cell wall polysaccharides in wholegrain wheat and white flour (summarized from Shewry 2013)

Components (g/100 g dw)	Sample	No. samples	Range		Mean	References
			Min	Max
Total Dietary Fiber	Wholemeal	138	10.26	15.5	13.39	1, 2, 3, 4, 5
	White flour	10	1.94	6.27	3.52	2, 4, 5, 6
Total AX	Wholemeal	173	5.53	8.88	6.60	1, 7, 8, 9
	White flour	110	1.88	3.58	2.64	9
WE‐AX	Wholemeal	166	0.29	1.62	0.57	10
	White flour	110	0.30	0.91	0.58	9
WU‐AX	Wholemeal	20	5.87	8.16	6.61	8
	White flour	90	1.52	2.93	2.10	9
β‐glucan	Wholemeal	166	0.29	1.10	0.81	10
	White flour	–	–	–	–	–

1. Andersson et al. 2013; 2. USDA National Nutrient Database R26; 3. UK Cofids database; 4. Finland Finelli database; 5. South African Food Composition database; 6. Turkey Türkomp Food Composition database; 7. Barron et al. 2007; 8. Saulnier et al. 1995; 9. Saulnier et al. 2007; 10. Gebruers et al. 2008.