Table 1.
Properties and dietary sources of each fiber type.
| Fiber | Properties | Dietary Sources | ||
|---|---|---|---|---|
| Solubility | Viscosity | Fermentation | ||
| High-amylose maize | Mixed | High | Easily fermented | Corn |
| β-glucan | High | High | Easily fermented | Oat, barley, mushrooms, seaweed |
| Wheat bran | Insoluble | Low | Poorly fermented | Whole-wheat grains |
| Wheat dextrin | High | Low | Easily fermented | Whole-wheat grains |
| Pectin | High | Low | Easily fermented | Apples, carrots, citrus |
| Inulin-type fructans |
Dependent on source | Low | Easily fermented | Chicory root, garlic, onions, leeks |
| Soluble corn fiber | High | Low | Easily fermented | Corn |