DIETARY FIBER COMPOSITION OF COMMON VEGETABLES AND FRUITS IN MALAYSIA

Dietary fiber analyses were carried out using Southgate's method (Southgate, 1978) on 15 types of leafy vegetables and five types each of fruit-vegetables, leguminous vegetables and fruits. The non-cellulosic fractions were always higher than the cellulosic and lignin fraction. Total dietary fiber contents were highest in leguminous vegetables (3·3-6·8 g/100 g), followed by the leafy vegetables (1·2-4·8 g/100 g) and finally, the fruit-vegetables (1·4-4·2 g/100 g). The fiber contents of fruit samples were relatively low (1·5-2·9 g/100 g). In comparison with crude fiber values, the dietary fiber values were always higher. © 1990.