Food sources of dietary fiber (dietary fiber-rich foods)
About 58% of foods contained dietary fiber. On the basis of the proposed method, the average (%) of foods containing appropriate dietary fiber levels in food groups was 16.75%, of which 11.85% was the average of dietary fiber source (good source of dietary fiber) foods, and 4.9% was the average of high dietary fiber (excellent source of dietary fiber) foods. Breakfast cereals with 57.67%, legumes and legume products with 54.44%, meals, entrees, and side dishes with 38.64%, American Indian/Alaska Native foods with 37.66%, nut and seed products with 35.29%, vegetables and vegetable products with 34.01%, fruits and fruit juices with 33.13%, and cereal grains and pasta with 32.92% had the highest averages of foods containing appropriate dietary fiber levels. Foods containing appropriate dietary fiber levels were not found in eight food groups (beef products; fats and oils; finfish and shellfish products; lamb, veal, and game products; pork products; poultry products; sausages and luncheon meats; spices and herbs) and were very few in three food groups (dairy and egg products; beverages; sweets).
The highest amounts of dietary fiber were found in rose hips, breakfast cereal (made with bran, added fiber, or whole grain), chokecherries, purple passion-fruit, agave, navy beans, white beans, yellow beans, pinon nuts, French beans, kidney beans, corn bran, pinto beans, black beans, meat extender, cranberry beans, black turtle beans, split peas, refried beans, raspberries, nance fruit, chia seeds, lentils, lima beans, waffles with added fiber, mung beans, bean soup, elderberries, adzuki beans, prairie turnips, papad, chickpeas, kumquats, great northern beans, winged beans, fireweed leaves, baked beans, pears, feijoa, hyacinth beans, fava beans, pigeon peas, rowal fruit, veggie burgers, cowpeas, mungo beans, immature seeds of cowpea, flaxseed, barley, guavas, mamey sapote, prickly pears, blackberries, boysenberries, loganberries, sapodilla, abiyuch (sacred garlic pear), artichokes, snack cakes with added fiber, oat bran bread, green peas, dark rye flour, and pumpkin pie mix.
Suggested citation: Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A. A new method for calculating dietary fiber content and determining appropriate dietary fiber levels in foods. Acta Medica Iranica 2023;61:26–35.
