Table 1.

Composition of dietary fiber (% dm) in wholemeal, refined flour and bran of different cereals. DF = dietary fiber, AX = arabinoxylan, nd = not determined.

		DF	AX	Cellulose	Lignin	β-Glucan	Fructan	Ref
Wheat	Wholemeal	11.5–18.3	4.0–9.0	1.2–1.6	0.7–3.3	0.5–1.0	0.7–2.9	[17,18,19,20,21]
	Refined flour	4.1–4.3	1.4–2.8	nd	0.2–0.5	nd	1.4–1.7	[18,19,21]
	Bran	35.7–55.5	13.2–33.0	9.0–14.0	3.0–10.0	1.0–3.0	3.0–4.0	[18,19,21,22,23,24]
Oat	Wholemeal	10.6–23.4	2.2–4.1	0.8–1.2	1.3–5.9	1.1–5.6	<0.2	[17,21,25,26]
	Refined flour	9.5–13.1	1.0–1.3	nd	nd	1.0–1.1	nd	[26,27]
	Bran	16.5–24.7	3.5–13.2	ca. 1.4	nd	5.4–8.4	ca. 0.3	[22,24,26]
Barley	Wholemeal	15.0–23.8	3.4–8.6	1.4–3.7	1.5–4.7	3.7–6.5	<1.0	[17,20,21,28]
	Refined flour	4.8–18.3	1.2–6.0	0.9–1.6	nd	2.4–7.5	0.7–2.5	[28,29,30,31]
	Bran	ca. 72.5	4.8–9.8	nd	nd	6.2–7.6	nd	[22,28,30]
Rye	Wholemeal	20.4–25.2	7.1–12.2	0.6–1.2	0.9–3.2	1.7–2.6	2.5–6.6	[17,20,21,32]
	Refined flour	11.8–21.8	3.1–9.3	nd	0.2–0.5	1.5–3.4	3.1–4.6	[21,32,33]
	Bran	33.5–47.5	12.1–25.1	2.6–6.5	3.0–4.5	2.9–5.3	5.0–7.7	[21,22,24,32,33,34]