The document discusses different classification systems for fiber that have been proposed by researchers. The simplest system distinguishes soluble from insoluble fiber based on whether the fiber dissolves in water. However, this system does not fully account for the health benefits of different fiber types. The 2005 Dietary Reference Intake system classified fiber into dietary fiber found naturally in plants and functional fiber that can be isolated from plants or synthesized. However, this system is confusing because many fiber types fall into both categories. The document examines these issues and debates around defining and classifying fiber.
Top Rated Pune Call Girls Baner ⟟ 6297143586 ⟟ Call Me For Genuine Sex Servi...
Best sources of fiber
1. Food Cals DRI/DV
Navy Beans 255 76%
Dried Peas 231 65%
Lentils 230 63%
Pinto Beans 245 62%
Black Beans 227 60%
Lima Beans 216 53%
Garbanzo Beans 269 50%
Tempeh 222 48%
Kidney Beans 225 45%
Barley 217 42%
The World's Healthiest Foods
World's Healthiest Foods rich in
fiber
Basic Description
With the help of new research, our understanding of all nutrients increases over time. However, it would be hard to find a
nutrient that we have learned more about in the past ten years as fiber. Everywhere you look, you will find debates about how
the term "fiber" should best be defined, and about which substances should and shouldn't be classified as types of fiber. We
want to provide you with full cuttingedge information about these debates, but at the same time, we want to give you simple
recommendations about how to get optimal fiber benefits in your meal plan. So before explaining the new information that
scientists have been discovering about fiber, our basic WHFoods Recommendations for fiber are as follows.
WHFoods Recommendations For Fiber
Food groups richest in fiber include Beans & Legumes, Vegetables, Fruits, Grains, and Nut & Seeds. Because different
proportions of insoluble/soluble fiber, viscous/nonviscous fiber, and fermentable fiber can be found within each of these
different food groups, we recommend that you rely on all five groups to provide you with optimal fiber intake. You could
approach this first fiber goal on a weekly basis, or you could work these five food groups into your meal plan within a shorter
period of time if you preferred.
A second goal would be meeting a minimal recommended intake level for fiber. Our recommendation at WHFoods is the same
as the Food and Drug Administration's Daily Value (DV) of 25 grams. For us, this fiber level should be considered as a
9. Pinto Beans 1 cup 244.5 15.39 62 4.5 very good
Black Beans 1 cup 227.0 14.96 60 4.7 very good
Lima Beans 1 cup 216.2 13.16 53 4.4 very good
Tempeh 4 oz 222.3 12.00 48 3.9 very good
Kidney Beans 1 cup 224.8 11.33 45 3.6 very good
Barley 0.33 cup 217.1 10.61 42 3.5 very good
Wheat 1 cup 151.1 8.19 33 3.9 very good
Green Peas 1 cup 115.7 7.58 30 4.7 very good
Winter Squash 1 cup 75.8 5.74 23 5.4 very good
Pear 1 medium 101.5 5.52 22 3.9 very good
Broccoli 1 cup 54.6 5.15 21 6.8 very good
Cranberries 1 cup 46.0 4.60 18 7.2 very good
Spinach 1 cup 41.4 4.32 17 7.5 very good
Brussels Sprouts 1 cup 56.2 4.06 16 5.2 very good
Green Beans 1 cup 43.8 4.00 16 6.6 very good
Cabbage 1 cup 43.5 3.90 16 6.5 very good
Flaxseeds 2 TBS 74.8 3.82 15 3.7 very good
Swiss Chard 1 cup 35.0 3.67 15 7.5 very good
Asparagus 1 cup 39.6 3.60 14 6.5 very good
Carrots 1 cup 50.0 3.42 14 4.9 very good
Oranges 1 medium 61.6 3.14 13 3.7 very good
Strawberries 1 cup 46.1 2.88 12 4.5 very good
Mustard Greens 1 cup 36.4 2.80 11 5.5 very good
Fennel 1 cup 27.0 2.70 11 7.2 very good
Cauliflower 1 cup 28.5 2.68 11 6.8 very good
Kale 1 cup 36.4 2.60 10 5.1 very good
Summer Squash 1 cup 36.0 2.52 10 5.0 very good
Eggplant 1 cup 34.6 2.47 10 5.1 very good
Tomatoes 1 cup 32.4 2.16 9 4.8 very good
Kiwifruit 1 2 inches 42.1 2.07 8 3.5 very good
Romaine Lettuce 2 cups 16.0 1.97 8 8.9 very good
Chili Peppers 2 tsp 15.2 1.88 8 8.9 very good
Bell Peppers 1 cup 28.5 1.85 7 4.7 very good
Bok Choy 1 cup 20.4 1.65 7 5.8 very good
10. Black Pepper 2 tsp 14.6 1.47 6 7.3 very good
Cloves 2 tsp 11.5 1.42 6 8.9 very good
Celery 1 cup 16.2 1.40 6 6.2 very good
Garbanzo Beans 1 cup 269.0 12.46 50 3.3 good
Soybeans 1 cup 297.6 10.32 41 2.5 good
Avocado 1 cup 240.0 10.05 40 3.0 good
Rye 0.33 cup 188.5 8.42 34 3.2 good
Sweet Potato 1 cup 180.0 6.60 26 2.6 good
Quinoa 0.75 cup 222.0 5.18 21 1.7 good
Papaya 1 medium 118.7 4.69 19 2.8 good
Buckwheat 1 cup 154.6 4.54 18 2.1 good
Apple 1 medium 94.6 4.37 17 3.3 good
Olives 1 cup 154.6 4.30 17 2.0 good
Sesame Seeds 0.25 cup 206.3 4.25 17 1.5 good
Oats 0.25 cup 151.7 4.13 17 2.0 good
Potatoes 1 cup 160.9 3.81 15 1.7 good
Blueberries 1 cup 84.4 3.55 14 3.0 good
Beets 1 cup 74.8 3.40 14 3.3 good
Banana 1 medium 105.0 3.07 12 2.1 good
Onions 1 cup 92.4 2.94 12 2.3 good
Almonds 0.25 cup 132.2 2.81 11 1.5 good
Pineapple 1 cup 82.5 2.31 9 2.0 good
Corn 1 each 73.9 1.85 7 1.8 good
Mushrooms, Shiitake 0.50 cup 40.6 1.52 6 2.7 good
Figs 1 medium 37.0 1.45 6 2.8 good
Grapefruit 0.50 medium 41.0 1.41 6 2.5 good
Cantaloupe 1 cup 54.4 1.34 5 1.8 good
Leeks 1 cup 32.2 1.04 4 2.3 good
Parsley 0.50 cup 10.9 1.00 4 6.6 good
Miso 1 TBS 34.2 0.93 4 2.0 good
Turmeric 2 tsp 15.6 0.93 4 4.3 good
Plum 1 21/8 inches 30.4 0.92 4 2.2 good
Oregano 2 tsp 5.3 0.85 3 11.5 good
Apricot 1 whole 16.8 0.69 3 3.0 good
11. Thyme 2 TBS 4.8 0.67 3 9.9 good
World's Healthiest
Foods Rating Rule
excellent
DRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very good
DRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
good
DRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%
Impact of Cooking, Storage and Processing
Fiber in foods does not get lost during storage. This is good news, since many important fiberrich foods have a relatively long
shelf life. Dried beans, for example, can often be safely stored for up to one year. As a reminder here, our individual food
profiles provide exact storage times and steps not only for beans, but for each of our individual WHFoods.
While changes in fiber content can occur along with cooking, we do not see these changes as being problematic with whole,
natural foods; relatively short cooking times; and everyday cooking methods. Beans are an interesting category of fiberrich
foods in this regard because they are typically only consumed in cooked form. We've look at fiber changes involved with
overnight soaking of beans as well as stovetop boiling/simmering of beans and as a general summary, we believe you are still
highly likely to get fantastic fiberrichness from cooked beans. All of the fiber data for our WHFoods beans and legumes has
been calculated using their cooked form, and the same is true for all of our fiber data on grains.
Other processing steps can sometimes take a greater toll on fiber. Luckily, the canning of beans is not one of them. You'll be
getting a similar level of total fiber in most commercially canned beans to the amount you will get if you cook simmer dry
beans in your kitchen. However, because of the higher heats involved with canning and other processing factors, significant
losses of other nutrients are definitely possible with commercial canning of beans. (Loss of molybdenum would be one
example here.)
With the processing of grains, however, the impact on fiber can be much greater. The impact of grain processing on flour, for
example, depends almost completely on the percent extraction used in production of the flour. While the terminology here can
seem backwards from the meaning, you might expect "100% extraction" flour to mean that every single part of the original
grain was included in the flour. Importantly, this 100% level includes all of the bran and all of the germ, which are the portions
of the grain providing you with its fiber richness. Few breads or baked products are made with 100% extraction flour. The
average extraction percentage for most U.S. breads and baked products is approximately 60%. This rate means that 60% of the
original whole grain was incorporated into the flour, and 40% was discarded. Unfortunately, since most of the fiberrich bran
and fiberrich germ from the grain was discarded, most of its fiber was discarded as well. To give you one practical example: it