Plant foods contain both types of fiber in varying amounts, according to the fiber characteristics of viscosity and fermentability.
įood sources of dietary fiber have traditionally been divided according to whether they provide soluble or insoluble fiber. Dietary fiber consists of non- starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Portion of plant-derived food that cannot be completely digestedįoods rich in fibers: fruits, vegetables and grains Wheat bran has a high content of dietary fiber.ĭietary fiber (in Commonwealth English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes.
