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. 2019 Sep 9;11(9):2149. doi: 10.3390/nu11092149

Table 4.

The fiber content of the main categories of protein-free foods made by five of the most known brands of protein-free products. The data refer to 100 g of edible product.

Fiber Content (g/100 g) Type of Fibers
Median (IQ) Min–Max
Bread 12.5 (7.5–13) 5.0–13 Cellulose, psyllium, apple extract, deglutinated wheat fiber
Bread substitutes 7.4 (6.7–9.0) 4.0–15
Pasta 4.8 (2.8–5.7) 3.0–7.3 Cellulose, inulin
Biscuits and cakes 3.2 (2.0–3.6) 0.5–8.5 Bamboo fiber, pectin,
Flour (for bread) 3.0 (2.8–4.0) 2.7–5.4 Cellulose, psyllium, apple extract, deglutinated wheat fiber