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 |