. 2016 Jul 6;53(7):3043–3052. doi: 10.1007/s13197-016-2276-y

Table 2.

Nutritional composition of the commercial vegetable fibers

Vegetable fiber:	Moisture content (g/100 g)¹	Fat content (g/100 g)¹	Protein content (g/100 g)¹	Ash content (g/100 g)¹	Carbohydrate content (g/100 g)^1,2
Oat	7.55 ± 0.03^d	0.30 ± 0.04^e	0.96 ± 0.00^d	1.91 ± 0.03^c	89.28 ± 0.02^b
Bamboo	7.12 ± 0.02^f	1.03 ± 0.03^c	0.77 ± 0.00^d	0.11 ± 0.03^f	90.96 ± 0.01^a
Potato	13.38 ± 0.03^a	1.40 ± 0.06^b	4.2 ± 0.1^c	2.07 ± 0.02^b	78.99 ± 0.07^f
Pea	9.50 ± 0.02^c	1.01 ± 0.01^c	6.90 ± 0.08^a	2.97 ± 0.01^a	79.61 ± 0.06^e
Apple	7.34 ± 0.04^e	3.16 ± 0.05^a	4.8 ± 0.1^b	1.50 ± 0.02^d	83.3 ± 0.1^d
Wheat	9.97 ± 0.01^b	0.72 ± 0.03^d	0.9 ± 0.1^d	0.73 ± 0.03^e	87.8 ± 0.1^c

¹a, b, c, d, e, f should read as same letter in same column indicates no statistical difference among values (P < 0.05)

²Carbohydrate content calculated by difference between 100 % and total content of all other nutritional parameters