Table 6.

A sample 1-d menu designed to introduce a recommended amount of fibre subtypes discussed in the article

Meal	Food	Quantity, g	Fibre content, g
			Soluble hemicelluloses	Soluble pectin	Cellulose	Insoluble hemicelluloses	Insoluble pectin	Lignin	Total
Breakfast	All bran cereal	60 g	0·7	Trace	0	0	0	0	10
	Banana, sliced	120 g	0·3	0·3	0·4	0·3	0·3	0·7	2
Snack	Apple	130 g	0·2	0·3	1·1	0·9	0·6	0·4	3·1
Lunch	Baked beans	150 g	0·8	0·3	9·6	5·4	0·8	5·8	6·8
	Wholemeal toast (2 slices)	70 g	0·7	0	1·2	2·4	Trace	0·8	4·7
Dinner	Baked potato with skin, tuna mayonnaise	180 g	0·4	0·4	0·9	0·7	0·3	0·3	6·5
	Salad (lettuce, tomato and cucumber)	138 g	0·3	0·4	0·3	0·3	0·3	0·9	1·7
	Yogurt	150 g	0	0	0	0	0	0	0
	with strawberries	100 g	0·2	0·4	0·5	0·4	0·7	0	1·5
	and chopped almonds	13 g	Trace	Trace	0·4	0·8	0·4	0·5	1·3
Total			4·2	2·1	14·4	10·2	3·4	9·4	37·6