Abstract
The dietary fiber (DF) contents of 52 kinds of food were determined by the enzymatic-gravimetric method. In 12 cereal samples determined, the DF content of rice was quite low. DF contents of wheat soft flour, barley, buck-wheat straight flour, rye whole grain and oatmeal were higher than the respective reference values obtained by the NDF method. Similarly, the DF contents of 3 kinds of potatoes were higher in comparison with the respective values obtained by the NDF method. DF contents of 8 kinds of pulses lay within a range of 15 to 20%. In 15 kinds of vegetables determined, most of the DF contents of fresh samples ranged from 1 to 3%, except for edible burdock root showing 10.89%. Kanpyo and kiriboshi-daikon contained high amounts of DF (24.77% and 16.94%, respectively). DF contents of 8 kinds of fresh fungi ranged from 1 to 3%. These values were lower than the respective reference values obtained by the NDF method. Seaweeds were shown to be superior as DF sources.
