"It delivers an ample dose of dietary fiber," Thurman says.
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The authors note that carbohydrates include sugars, starches and dietary fiber.
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"Unfortunately, most fast foods don't contain high dietary fiber contents," White says.
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It also has 20 grams of protein and 12% daily dietary fiber.
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One cup of celery sticks has 5 grams of dietary fiber. 4.
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The loss of dietary fiber from the diet has been observed pretty consistently.
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That's why experts are always saying how good dietary fiber is for us.
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Dietary fiber provides a whole slew of health benefits when consumed in adequate amounts.
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"Misuse of antibiotics and the loss of dietary fiber from our diets," Nagler says.
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So, basically dietary fiber is great for you, and eating more of it is great.
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Dietary fiber includes plant-based carbohydrates such as whole-grain cereal, seeds and some legumes.
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Some of these microbes carry the enzymes needed to break down various kinds of dietary fiber.
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Dietary fiber is linked to feeling fuller with fewer calories, which may help with weight loss.
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According to the study, most people worldwide currently consume less than 20g of dietary fiber a day.
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Cat food in particular tends to be particularly low on carbohydrates, although some brands include dietary fiber.
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Once bacteria are done harvesting the energy in dietary fiber, they cast off the fragments as waste.
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The species that depend on dietary fiber starve, as do the other species that depend on them.
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"There's no upper limit for dietary fiber — fiber that comes from fruits, vegetables, nuts, legumes," Dr. Dahl says.
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In a single day, American food waste contains an average 1.8 billion grams of dietary fiber, for example.
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That's probably because we depend on a number of different kinds of dietary fiber we get from plants.
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Even so, the results offer fresh evidence of the importance of dietary fiber for optimal health, Chan said.
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Regular consumption of foods that contain soy, walnuts or dietary fiber can also reduce the absorption of levothyroxine.
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Cook time: 1 hour, 5 minutes Per serving: 160 calories, 15g protein, 5g fat, 7g sugar, 3g dietary fiber
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"Pets love pumpkin too," said Purina nutritionist Janet Dempsey, while citing its antioxidant-like benefits and dietary fiber content.
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Most people globally consume about 1003 grams (0.70 ounces) of dietary fiber per day, Mann said of the findings.
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Given that preobiotics are naturally found in plant fibers, lots of sources of dietary fiber are also rich in prebiotics.
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Dietary fiber (commonly found in vegetables, fruits, whole grains, nuts, and seeds) plays a dominant role in the digestive system.
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"The health benefits of dietary fiber appear to be even greater than we thought previously," Mann said of the results.
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Make sure your diet contains adequate amounts of protein and dietary fiber, including vegetables, beans and peas and whole grains.
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An authentic breakfast item rich in protein and dietary fiber, idli are soft, spongey cakes that are made by steaming rice.
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Glycemic index is not as good as dietary fiber when considering whether something is a good carbohydrate-containing food, Mann said.
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While some species of gut bacteria feed directly on dietary fiber, they probably support other species that feed on their waste.
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"This is the first study to show that consuming more dietary fiber is related to lower risk of painful knee osteoarthritis," Dai said.
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Methylcellulose, a common dietary fiber and thickening agent derived from plants, is considered by the World Health Organization to be harmless to health.
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If you want to get dietary fiber from bread or pasta, make sure to choose whole grains, not the refined or processed stuff.
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Ideally, you'd get your dietary fiber from legumes, nuts, fruits, vegetables, and whole grains rather than processed foods like protein bars, Dr. Dahl says.
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A gastroenterologist who examined her a year earlier merely told her to increase her intake of dietary fiber to ease her constipation, she said.
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A good target for those wanting to reap health gains would be to eat 25g to 29g of dietary fiber a day, the analysis found.
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The bottom line: fruits, vegetables and whole grains have essential nutrients and dietary fiber that you can't get from animal-based products, Van Horn says.
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With 4g of dietary fiber, 4g of protein, and 340mg of potassium, this bar also clocks in as one of the healthiest options on this list.
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Drink a ton of water and eat a lot more dietary fiber, both of which will dissolve hard stools and keep your digestive tract moving smoothly.
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It's valued for its nutrient-dense makeup: With 5.5 grams of protein and three grams of dietary fiber in one cup, how can you go wrong?
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During that time, 4,343 of the women developed diverticulitis, with the highest risk of the disorder occurring among those who consumed the least amount of dietary fiber.
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Welcome to another week of This Particular Week In Baseball, the weekly round-up column that offers 45 percent more dietary fiber than the leading baseball column!
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She added that such diets compromise the essentials of a healthy diet -- dietary fiber to prevent constipation, support control of blood sugar and lower blood cholesterol levels.
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But the data, published in a series of systematic reviews and meta-analyses in The Lancet medical journal, also suggested higher dietary fiber intakes could give even greater protection.
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"In addition to being gluten-free, sweet potatoes are rich in complex carbohydrates (needed for energy!) and dietary fiber," she continued before sharing the entire recipe on her app.
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The study team divided women into five groups, from highest to lowest intake of dietary fiber when they were teens and also in 1991, when they were young women.
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By studying mice, researchers at Stanford have found that a lack of dietary fiber — which is missing from most processed foods — results in the loss of important bacterial strains.
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"Increasing dietary fiber is one of the most economical ways to reduce the pain of knee osteoarthritis," said the lead author, Zhaoli Dai, a postdoctoral fellow at Boston University.
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Ideally, the benefits of dietary fiber in preventing diverticular disease and resulting infections should be tested in well-designed clinical trials, which are unfortunately too costly and difficult to perform.
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However good dietary fiber normally is for maintaining a healthy gut, it can be harmful when the cause of constipation is muscle weakness or a nerve problem, Dr. Wald said.
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Those who ate the most dietary fiber when they were young were 16 percent to 20 percent less likely to develop breast cancer than those who got the least fiber.
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Nutrition Calories (based on 6 servings): 380; Total Fat: 23 g; Saturated Fat: 13 g; Sodium: 350 mg; Carbohydrates: 5 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 22 g.
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Mann said the health benefits of dietary fiber - contained in foods such as whole grains, pulses, vegetables and fruit - come from its chemistry, physical properties, physiology and its effects on metabolism.
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All of the 67 subjects had unhealthy diets at the start, with low intakes of fruits and vegetables, little daily dietary fiber and lots of sweets, processed meats and salty snacks.
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The garbanzo bean is loaded with protein and dietary fiber, which means each oooey, gooey slice of my chocolate chip cookie cake helps fill you up faster so you won't overindulge. 2.
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In Britain in 2015, an advisory committee on nutrition recommended an increase in dietary fiber intake to 30g a day, but only 9 percent of British adults manage to reach this target.
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Given that dietary fiber is known to help prevent obesity and reduce inflammation, both of which are associated with arthritis, Dai's team looked at diet and arthritis risk over time in two study groups.
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But peas are plentiful, full of vitamins (an extremely good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate, among a long list of other nutrients) and GMO-free.
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While no upper limit for daily fiber intake has been defined, healthy Australians are recommended to consume at least 30 grams of dietary fiber per day, with around 15-20 grams of that comprising resistant starch.
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"Our study suggests a potential novel health benefit of increasing dietary fiber and yogurt intakes in lung cancer prevention," senior study author Dr. Xiao-Ou Shu of Vanderbilt University Medical Center in Nashville, Tennessee, and colleagues write.
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"Most of the studies that evaluated association between dietary fiber intake in midlife or later, have not noted any significant association," said lead author Maryam Farvid of the Harvard T.H. Chan School of Public Health in Boston.
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There's reason to believe that dietary fiber could affect developing breasts in ways that impact long-term cancer risk, but no one has ever followed-up over such a long period, the authors note in the journal Pediatrics.
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There's essentially no dietary fiber in the mix, and the diet is missing a lot of key nutrients we don't get from animals, like the beneficial plant chemicals in fruits and vegetables that may help reduce cancer risk.
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His research suggests that when bacteria break down dietary fiber down into short-chain fatty acids, some of them pass into the bloodstream and travel to other organs, where they act as signals to quiet down the immune system.
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"This easy bistro-style breakfast provides one to two servings of whole grains and a serving of vegetables, which are both rich in dietary fiber to help lower blood cholesterol levels and provide important nutrients and phytochemicals," she said.
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An imbalance in the bacterial population of the colon may account for the influence of dietary fiber on the risk of chronic inflammation in the colon even without the development of diverticulitis, researchers at Yale University School of Medicine suggested.
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More potent components of dietary fiber also exist: fermentable carbohydrates such resistant starch (a form of starch that is not digested in the small intestine), beta glucans and fructo-oligosaccharides, which are commonly found in whole grains, legumes, pulses, fruit and vegetables.
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If you want to look on the positive side of its nutritional info sheet, the treat does provide 1.9 grams of dietary fiber, so if you devour 13.2 Sweetys, you'd reach your daily fiber intake goal as determined by the American Heart Association.
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Otherwise, "you're missing out on the healthy bacteria; you're missing out on all the nutrients contained in food; you're missing out on the dietary fiber, which are what we call prebiotics, and literally, the roughage in the diet stimulates the gastrointestinal lining," he said.
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"Diets that are high in 'complex' or naturally occurring dietary carbohydrates are higher dietary quality than 'refined' carbohydrates that are processed and depleted of most of the vitamins, minerals and dietary fiber that are inherent in the naturally occurring carbs," Van Horn said by email.
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Because of this, going entirely carb-free is advised against as fruits and vegetables contain essential vitamins and nutrients such as dietary fiber, Vitamin A, and Vitamin C. Although going gluten-free might seem like a healthier lifestyle, cutting out these proteins likely won't help you lose weight.
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A 24 survey by the National Institutes of Health showed that 230 million Americans stated they had used some form of probiotics or prebiotics (a type of dietary fiber thought to feed the friendly bacteria in your gut) in the last 218 days—3 million more people than in the previous study in 2007.
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Other changes to the label include a requirement for products like a 20 ounce soda that's consumed in one sitting to be labeled as one serving, updated values for nutrients like sodium, dietary fiber and vitamin D, and a declaration for Vitamin D and potassium that includes the actual gram amount in addition to the percent daily value.
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Choices/exchanges: 1 carbohydrate, 2 fat Per eerving: calories 170, calories from fat 100, total fat 11g, saturated fat 2g, trans fat 0g, cholesterol 0mg, sodium 103mg, potassium 435mg, total carbohydrate 20g, dietary fiber 8g, sugars 20g, protein 25g, phosphorus 220mg Recipe reprinted with permission from "The All-Natural Diabetes Cookbook, 2270nd edition," by Jackie Newgent, published by the American Diabetes Association.
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Choices/exchanges: 1 fruit, ½ fat-free milk Per serving: calories 203, calories from fat 20, total fat 2g, saturated fat 0g, trans fat 0g, cholesterol 5mg, sodium 20mg, potassium 270mg, total carbohydrate 13g, dietary fiber 2g, sugars 10g, protein 7g, phosphorus 20mg Recipe reprinted with permission from "The All-Natural Diabetes Cookbook," 2nd edition, by Jackie Newgent, published by the American Diabetes Association.
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In the Osteoarthritis Initiative, which included 4,796 men and women with OA or at risk for OA, people who consumed the most dietary fiber at the start of the study were 30 percent less likely than those who ate the least fiber to develop knee pain, stiffness or swelling due to OA, or to worsening of OA, during four years of follow-up.
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These natural additives include substances like a red food dye called carmine or cochineal extract, which is made from insects; a yellow dye made from the fruit of the annatto tree; psyllium, a source of dietary fiber derived from seed husks; and guar gum, which is made from a bean and is used as a binder and emulsifier in food and drugs.
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"We conclude that the effects of low-gluten dieting in healthy people is NOT due to reduced intake of gluten itself but rather to a concomitant major change in dietary fiber composition by reducing fibers from wheat and rye and replacing them with fibers from vegetables, brown rice, corn, oat, quinoa, and other non-gluten containing whole grain cereals," said study author Dr. Oluf Pedersen, a professor at the University of Copenhagen.
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Cruciferous vegetables are nonstarchy and are a good source of fiber, and the American Institute for Cancer Research's review of the literature concluded that diets high in dietary fiber "convincingly" lower the risk of colorectal cancer; that diets high in nonstarchy vegetables "probably" reduce the risk of cancers of the mouth, throat and voice box; and that diets high in foods containing carotenoids "probably" reduce the risk of lung cancer, as well as cancers of the mouth, throat and voice box.
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This low intake of dietary fiber is in accordance with the occurrence of a right-sided fecal reservoir and the fact that dietary fiber reduces transit time.
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It has higher content of protein, dietary fiber, and vitamins.
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The mango peel contains considerable amounts of antioxidants and dietary fiber.
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Hijiki contains dietary fiber and minerals such as iron, calcium, and magnesium. Dietary fiber is good for the intestine and iron helps to prevent anemia. The ratio of calcium to magnesium in hijiki is 2 to 1.
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She found that consuming dietary fiber reduced total and LDL-cholesterol. Kies found that calcium supplements increased copper absorption while magnesium, selenium, and potassium decreased it. Kies demonstrated that phytates, tannins, and dietary fiber inhibited dietary copper utilization.
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A cup of dry cloud ear fungus contains 19.6 grams of dietary fiber.
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Dietary fiber from Gum Arabic was donated by the Gum Arabic Compony Ltd.
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Benefits may be obtained by consumption of dietary fiber. There is some evidence that consuming dietary fiber may help control blood sugar levels; however, the ADA does not recommend any different goals for fiber intake for diabetics compared to non-diabetics.
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Guar gum is also a good source of fiber with 80% soluble dietary fiber on a dry weight basis.
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The fruits - about the size of a chicken egg - are edible, providing a rich source of vitamin C and dietary fiber.
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Although it is not digestible, insoluble dietary fiber helps to maintain a healthy digestive systemUSDA National Nutrient Database, 2015, p. 14 by easing defecation. Other polysaccharides contained in dietary fiber include resistant starch and inulin, which feed some bacteria in the microbiota of the large intestine, and are metabolized by these bacteria to yield short-chain fatty acids.
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Consumed worldwide by billions of people, wheat is a significant food for human nutrition, particularly in the least developed countries where wheat products are primary foods. When eaten as the whole grain, wheat is a healthy food source of multiple nutrients and dietary fiber recommended for children and adults, in several daily servings containing a variety of foods that meet whole grain-rich criteria. Dietary fiber may also help people feel full and therefore help with a healthy weight. Further, wheat is a major source for natural and biofortified nutrient supplementation, including dietary fiber, protein and dietary minerals.
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In a 100 gram reference amount, raw orange peel supplies 97 calories, with dietary fiber and vitamin C in rich content having 42% and 227% of the Daily Value (DV), respectively. Calcium content is 16% of the DV, with no other micronutrients in significant amounts. A serving of raw orange peel provides 63% DV for vitamin C and 12% DV for dietary fiber.
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Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose. The carrot gets its characteristic, bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein, and zeaxanthin.
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Gallaher DD, Hassel CA, Lee KJ and CM Gallaher Viscosity and fermentability as attributes of dietary fiber responsible for the hypocholesterolemic effect in hamsters.
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Containing carbohydrates 44 g. per 330 g. of grass jelly and 2 g. of these carbohydrates are from dietary fiber, and also contains 2 g.
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A 100-gram reference amount of fennel fruits provides of food energy, and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, B vitamins and several dietary minerals, especially calcium, iron, magnesium and manganese, all of which exceed 100% DV (table). Fennel fruits are 52% carbohydrates (including 40% dietary fiber), 15% fat, 16% protein and 9% water (table).
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With a 100-gram serving of dry buckwheat providing of food energy, or cooked, buckwheat is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, four B vitamins and several dietary minerals, with content especially high (47 to 65% DV) in niacin, magnesium, manganese and phosphorus (table). Buckwheat is 72% carbohydrates, including 10% dietary fiber, 3% fat and 13% protein.
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Inulin is a naturally occurring polysaccharide, Complex carbohydrate composed of Dietary fiber a plant-derived food that cannot be completely broken down by human digestive enzymes.
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Dietary fiber has been suggested to aid weight management by inducing satiety, decreasing absorption of macronutrients and promoting secretion of gut hormones.Slavin, J.L., (2005) Dietary Fiber and Body Weight. Nutrition 21(3): 411–418 Dietary fiber consists of non-digestible carbohydrates and lignin, which are a structural component in plants.Institute of Medicine of the National Academies, Dietary reference intakes. Proposed definition of dietary fiber, National Academies Press, Washington, DC (2001). Fiber recommendations range from 10 – 13 grams/1000 calories, with slightly higher recommendations for men.Pilch S., Physiological effects and health consequences of dietary fiber (1987). Life Sciences Research Office, Federation of American Societies for Experimental Biology, Bethesda, MD Due to the high volume or water content of fiber-rich foods, fiber displaces available calories and nutrients from the diet.Saris, W.H.M. (2003) Glycemic carbohydrate and body weight regulation, Nutr Rev 61:0–16 Consumption of viscous fibers delays gastric emptying, which may cause an extended feeling of fullness.Schneeman, B.O. (2002) Gastrointestinal physiology and functions, Br J Nutr 88(2):159–163 Satiety is also induced by increasing chewing, which limits food intake by promoting the secretion of saliva and gastric juice, resulting in an expansion of the stomach.
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Shredded wheat consists entirely of whole wheat. Two biscuits (47 g) contain 160 calories, 1 g of fat and 6 g of dietary fiber (12.8% by weight).
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Not yet formally proposed as an essential macronutrient, dietary fiber has importance in the diet, with regulatory authorities in many developed countries recommending increases in fiber intake.
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Perilla seeds are rich in dietary fiber and dietary minerals such as calcium, iron, niacin, protein, and thiamine. Perilla leaves are also rich in vitamins A, C and riboflavin.
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Sprouted coconuts contain around 66% carbohydrates, around 64% of which are soluble sugars. They contain considerable amounts of dietary fiber and minerals (particularly potassium, manganese, calcium, phosphorus, and magnesium).
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Cultivated blackberries are notable for their significant contents of dietary fiber, vitamin C, and vitamin K (table). A 100-gram serving of raw blackberries supplies of food energy and 5 grams of dietary fiber or 25% of the recommended Daily Value (DV) (table). In 100 grams, vitamin C and vitamin K contents are 25% and 19% DV, respectively, while other essential nutrients are low in content (table). Blackberries contain both soluble and insoluble fiber components.
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Black bean burritos are also a good source of dietary fiber and phytochemicals.The University of Pennsylvania Health System. Breakfast, Dinner or Anytime Burrito. Adapted from the Cancer Nutrition Information, LLC.
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Catjang is low in saturated fat and is a good source of dietary fiber, protein, iron, phosphorus, zinc, copper and manganese, and a very good source of folate and magnesium.
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The sorbitol content of dietary fiber likely provides the laxative effect associated with consuming prunes. Contrary to the name, boiled plums or prunes are not used to make sugar plums.
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The tapioca balls are quite caloric because they are pure starch, being a good source of energy. They also have dietary fiber, iron, calcium and a small amount of proteins.
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Zea is a Greek bread made from farro or "zea," as it is known in Greek. The bread is generally chewy and lightweight, with higher dietary fiber content than wheat bread.
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It is not associated with abdominal pain, thus distinguishing it from irritable bowel syndrome. It is the most common kind of constipation, and is often multifactorial. In adults, such primary causes include: dietary choices such as insufficient dietary fiber or fluid intake, or behavioral causes such as decreased physical activity. In the elderly, common causes have been attributed to insufficient dietary fiber intake, inadequate fluid intake, decreased physical activity, side effects of medications, hypothyroidism, and obstruction by colorectal cancer.
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Extraction of sunflower oil leaves behind the crushed seeds, typically referred to as seed meal, which is rich in protein and dietary fiber and used as an animal feed, fertilizer or fuel.
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Another technique relies on the intentional addition of other reduced-food-energy ingredients, such as resistant starch or dietary fiber, to replace part of the flour and achieve a more significant energy reduction.
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Reducing opiate-based medication (when possible, tolerable, and safe; prescription medication changes should be done under the supervision of a physician), and adequate intake of liquids (water) and dietary fiber and daily exercise.
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Another technique relies on the intentional addition of other reduced-food-energy ingredients, such as resistant starch or dietary fiber, to replace part of the flour and achieve a more significant energy reduction.
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Peanuts contain polyphenols, polyunsaturated and monounsaturated fats, phytosterols and dietary fiber in amounts similar to several tree nuts. Peanut skins contain resveratrol which is under preliminary research for its potential effects in humans.
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One hundred grams of honey provides about of energy with no significant amounts of essential nutrients. Composed of 17% water and 82% carbohydrates, honey has low content of fat, dietary fiber, and protein.
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Even though these complex polysaccharides are not very digestible, they provide important dietary elements for humans. Called dietary fiber, these carbohydrates enhance digestion among other benefits. The main action of dietary fiber is to change the nature of the contents of the gastrointestinal tract, and to change how other nutrients and chemicals are absorbed. Soluble fiber binds to bile acids in the small intestine, making them less likely to enter the body; this in turn lowers cholesterol levels in the blood.
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Research suggests that eating commercially produced raisin bran containing sugared raisins elevates dental acids to plaque-forming levels; whereas home-made raisin bran, created by adding un- sugared raisins to bran flakes, does not produce this effect. Bran flakes are high in dietary fiber. The consumption of dietary fiber can reduce the rate of increase in blood sugar and insulin levels after eating, thereby reducing the risk of contracting type 2 diabetes or a heart attack. It can also promote a healthy microbiome.
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There are edible calories in leaves, but there is too much dietary fiber, so solutions include making tea, chewing and not swallowing the solids, and making leaf protein concentrate.Kim, K.-Y. & Chung, H.-J.
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Oats contain diverse essential nutrients (see table). In a serving, oats provide of food energy and are a rich source (20% or more of the Daily Value, DV) of protein (34% DV), dietary fiber (44% DV), several B vitamins and numerous dietary minerals, especially manganese (233% DV) (table). Oats are 66% carbohydrates, including 11% dietary fiber and 4% beta-glucans, 7% fat and 17% protein (table). The established property of their cholesterol-lowering effects has led to acceptance of oats as a health food.
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Winter squash is a low-calorie food and a good source of complex vegetable carbohydrates and dietary fiber. It is an excellent source of vitamin A, a great source of vitamin C, potassium, dietary fiber and manganese, and a good source of folate, omega-3 fatty acids, vitamin B1 (thiamin), copper, tryptophan, vitamin B6 (pyridoxine), vitamin B3 (niacin) and vitamin B5 (pantothenic acid). It is also a source of iron and beta-carotene. Usually, the darker the skin is, the higher the beta-carotene content.
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Psyllium is mainly used as a viscous, soluble dietary fiber that is not absorbed by the small intestine. The purely mechanical action of psyllium mucilage is to absorb excess water while stimulating normal bowel elimination. Although its main use has been as a laxative, it is more accurately regarded as a dietary fiber and as such can help reduce the symptoms of both constipation and mild diarrhea. The laxative properties of psyllium are attributed to the fiber: it absorbs water and subsequently softens the stool.
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Raw blood oranges are a rich source (20% or greater of the Daily Value, DV) of vitamin C and dietary fiber, and a moderate source of folate (15% DV), with no other micronutrients in significant content.
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The dietary fiber in parsnips is partly of the soluble and partly the insoluble type and comprises cellulose, hemicellulose, and lignin. The high fiber content of parsnips may help prevent constipation and reduce blood cholesterol levels.
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Dietary fiber has many functions in diet, one of which may be to aid in energy intake control and reduced risk for development of obesity. The role of dietary fiber in energy intake regulation and obesity development is related to its unique physical and chemical properties that aid in early signals of satiation and enhanced or prolonged signals of satiety. Early signals of satiation may be induced through cephalic- and gastric-phase responses related to the bulking effects of dietary fiber on energy density and palatability, whereas the viscosity-producing effects of certain fibers may enhance satiety through intestinal-phase events related to modified gastrointestinal function and subsequent delay in fat absorption. In general, fiber-rich diets, whether achieved through fiber supplementation or incorporation of high fiber foods into meals, have a reduced energy density compared with high fat diets.
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They also contain substantial dietary fiber, the monounsaturated fat, oleic acid, and the polyunsaturated fat, linoleic acid. Typical of nuts and seeds, almonds are a source of phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol.
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In a 100 g serving providing 75 calories, cherimoya is an excellent source (> 19% of the Daily Value, DV) of vitamin B6 and a good source (10–19% DV) of vitamin C, dietary fiber and riboflavin (table).
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The fruit is an excellent source of vitamin B6 and vitamin C, and is a good source of riboflavin, niacin, vitamin E, manganese, potassium and dietary fiber. Research has identified several new carotenoids from the ripe fruit.
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Instant mashed potatoes have substantially more sodium than fresh potatoes, and much less dietary fiber. In other respects they are similar to mashed fresh potatoes in their nutritional qualities, about two- thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins. The largest difference is the loss of vitamin C, although some products may be enriched to compensate. One hundred grams of unenriched instant mashed potatoes provides 11% of the Dietary Reference Intake of vitamin C, compared to 18% provided by the fresh potato version.
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Canning is a way of processing food to extend its shelf life. The idea is to make food available and edible long after the processing time. A 1997 study found that canned fruits and vegetables are as rich with dietary fiber and vitamins as the same corresponding fresh or frozen foods, and in some cases the canned products are richer than their fresh or frozen counterparts. The heating process during canning appears to make dietary fiber more soluble, and therefore more readily fermented in the colon into gases and physiologically active byproducts.
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AACC Report, March 2001, Vol. 46, No. 3, page 112 Dietary fiber consists of many plant components including oligosaccharides. For a dietary substrate to be classified as a fiber, it must be resistant to digestion and absorption in upper GI tract, and cause a bulking effect in defecation. IMO is considered a dietary fiber for the following reasons: it consists of glucose units linked together (mostly) by digestion-resistant linkages; it has a prebiotic effect; it retains moisture, producing a bulking effect and helping to move the stool forward.
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Uncooked amaranth grain is 12% water, 65% carbohydrates (including 7% dietary fiber), 14% protein, and 7% fat (table). A reference serving of uncooked amaranth grain provides of food energy, and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, pantothenic acid, vitamin B6, folate, and several dietary minerals (table). Uncooked amaranth is particularly rich in manganese (159% DV), phosphorus (80% DV), magnesium (70% DV), iron (59% DV), and selenium (34% DV). Cooking decreases its nutritional value substantially across all nutrients, with only dietary minerals remaining at moderate levels.
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Hubert Hugh Carey Trowell (August 8, 1904 – July 23, 1989)"Hubert Carey Trowell". Royal College of Physicians. Retrieved December 18, 2018. OBE, FRCP was a British physician known for his research on dietary fiber and protein–energy malnutrition.
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Chicory inulin-type fructans are used mainly as the raw materials for industrial production of fructans as food ingredients. Use in the food industry is based on the nutritional and technological properties of fructans as a prebiotic dietary fiber.
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Raisins can contain up to 72% sugars by weight,Albert Julius Winkler. General viticulture, University of California Press, 1962, p. 645. most of which is fructose and glucose. They also contain about 3% protein and 3.7%–6.8% dietary fiber.
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It was a hit upon launch and began the functional food trend in Japan from 1988 to 1989, a period that produced 51 dietary fiber drinks. The fiber sources of these products were often added to milk and soft drinks.
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Blackberries contain numerous large seeds that are not always preferred by consumers. The seeds contain oil rich in omega-3 (alpha-linolenic acid) and omega-6 (linoleic acid) fats as well as protein, dietary fiber, carotenoids, ellagitannins, and ellagic acid.
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The parsnip is usually cooked, but it can also be eaten raw. It has a very sweet taste, like carrots. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber.
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Raw pear is 84% water, 15% carbohydrates and contains negligible protein and fat (table). In a 100 g reference amount, raw pear supplies 57 kilocalories, a moderate amount of dietary fiber, and no other essential nutrients in significant amounts (table).
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World Wide Words: Questions & Answers; Grapefruit. 2009. All parts of the fruit can be used. The fruit is mainly consumed for its tangy juice. The peel can be processed into aromatherapy oils and is also a source of dietary fiber.
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Constipation can be caused or exacerbated by a low-fiber diet, low liquid intake, or dieting. Dietary fiber helps to decrease colonic transport time, increases stool bulk but simultaneously softens stool. Therefore, diets low in fiber can lead to primary constipation.
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Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients. As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals. Fat content, mostly from tahini and olive oil, is about 14% of the total; other major components are 65% water, 17% total carbohydrates, including a small amount of sugar, and about 10% protein.
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Macronutrients are fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally, food contains water and dietary fiber. As previously discussed, the body is designed by natural selection to enjoy sweet and fattening foods for evolutionary diets, ideal for hunters and gatherers.
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One glazed old-fashioned doughnut contains approximately 420 calories, 21 grams of fat, 10 grams of saturated fat, 260 milligrams of sodium, 57 grams of carbohydrate, 34 grams of sugar, 4 grams of protein and less than one gram of dietary fiber.
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It is also a source of dietary fiber. Algae including kombu also contain entire families of obscure enzymes that break down complex sugars that are normally indigestible to the human gut (thus gas-causing), including the well-studied alpha-galactosidase and beta-galactosidase.
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For people who do not adequately respond to dietary fiber, osmotic laxatives such as polyethylene glycol, sorbitol, and lactulose can help avoid "cathartic colon" which has been associated with stimulant laxatives. Lubiprostone is a gastrointestinal agent used for the treatment of constipation-predominant IBS.
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While 90 calories worth of Strawberry Fruit Gushers equaled and contained of sugar, 1g of fat, and cost ; 90 calories worth of actual strawberries equaled and contained of dietary fiber, "many minerals and vitamins, and thousands of phytochemicals." Provenza called Fruit Gushers "empty calories".
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Several types of lentils used in lentil soup A German lentil soup with blood sausage Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.Beans Food Facts, History, Information, Timelines Hippocrates prescribed lentils for patients with liver ailments.
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Acorn squash can be used to prepare squash soup. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
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These fibers are most likely to cause flatulence.Fiber And Increased Gas MedicineNet. Retrieved on 2010-01-19 Fiber is made by plants and is not easily digested by the human gastrointestinal tract. There are two main types of dietary fiber: soluble and insoluble fiber.
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Dried figs Raw figs are 79% water, 19% carbohydrates, 1% protein, and contain negligible fat (table). They are a moderate source (14% of the Daily Value, DV) of dietary fiber per 100-gram serving (74 calories), and do not supply essential micronutrients in significant contents (table). When dehydrated to 30% water, figs have a carbohydrate content of 64%, protein content of 3%, and fat content of 1%. In a 100-gram serving providing 249 calories, dried figs are a rich source (more than 20% DV) of dietary fiber and the essential mineral manganese (26% DV), while calcium, iron, magnesium, potassium, and vitamin K are in moderate amounts.
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Diet was assessed with a self-administered food-frequency questionnaire at baseline in 1995–1996; 2,974 incident colorectal cancer cases were identified during five years of follow-up. The result was that total fiber intake was not associated with colorectal cancer. Although many researchers believe that dietary fiber intake reduces risk of colon cancer, one study conducted by researchers at the Harvard School of Medicine of over 88,000 women did not show a statistically significant relationship between higher fiber consumption and lower rates of colorectal cancer or adenomas. Similarly, a 2010 study of 58,279 men found no relationship between dietary fiber and colorectal cancer.
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Dietary fiber is a carbohydrate, specifically a polysaccharide, which is incompletely absorbed in humans and in some animals. Like all carbohydrates, when it is metabolized, it can produce four Calories (kilocalories) of energy per gram, but in most circumstances, it accounts for less than that because of its limited absorption and digestibility. The two subcategories are insoluble and soluble fiber. ;Insoluble dietary fiber :Consists mainly of cellulose, a large carbohydrate polymer that is indigestible by humans, because humans do not have the required enzymes to break it down, and the human digestive system does not harbor enough of the types of microbes that can do so.
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Short-chain fatty acids (SCFAs), which include butyrate, are produced by beneficial colonic bacteria (probiotics) that feed on, or ferment prebiotics, which are plant products that contain adequate amounts of dietary fiber. These SCFAs benefit the colonocytes (cells of the colon) by increasing energy production and may protect against colon cancer by inhibiting cell proliferation. Butyrate is a major metabolite in colonic lumen arising from bacterial fermentation of dietary fiber and has been shown to be a critical mediator of the colonic inflammatory response. In fact, butyrate is responsible for about 70% of energy from the colonocytes, being a critical SCFA in the colon homeostasis.
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Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium (table).
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Fibe Mini () is a Japanese soft drink with added dietary fiber produced by Otsuka Pharmaceutical. It was launched in 1988, and is often considered the first "functional food". The functional ingredient is polydextrose, which has been associated with health benefits. The drink also included minerals and vitamins.
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Prunes are 31% water, 64% carbohydrates, including 7% dietary fiber, 2% protein, and less than 1% fat (table). Prunes are a rich source of vitamin K (57% of the Daily Value, DV) and a moderate source of several B vitamins and dietary minerals (10-16% DV; table).
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The colon may be regarded as two organs, # the right side (cecum and ascending colon), a fermenter.Hellendoorn EW 1983 Fermentation as the principal cause of the physiological activity of indigestible food residue. In: Spiller GA (ed) Topics in dietary fiber research. Plenum Press, New York, pp.
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New York: Academic Press. Ruminants and other grazers can digest dietary fiber, but do not have enough offspring to feed everyone within 5 years.D.C. Denkenberger and J. M. Pearce. Feeding Everyone No Matter What: Managing Food Security After Global Catastrophe, Elsevier, San Francisco, 2014, pp. 71-72.
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Muscadine grapes are an important source of dietary fiber and ellagic acid, which is an anticancer compound. An increase in the use of muscadine grapes in the wine industry and production is expected, making this pathogen very economically important."Grapes and Wine." New Georgia Encyclopedia. N.p.
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Ground cinnamon is composed of around 11% water, 81% carbohydrates (including 53% dietary fiber), 4% protein, and 1% fat. In a 100 gram reference amount, ground cinnamon is a rich source of calcium (100% of the Daily Value (DV)), iron (64% DV), and vitamin K (30% DV).
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Kyselo (; ) is a soup based on sourdough and mushrooms. It is a traditional Czech cuisine from poor folk food originating in the Northern Bohemia mountain region of Krkonoše. It is very substantial and it contains an abundance of quality proteins, B vitamins, dietary fiber and other important nutrients.
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Merck Veterinary Manual. www.merckvetmanual.com Gut loading can be accomplished by providing fruits, vegetables, and cereals or a nutritionally complete manufactured diet. Several commercial products are available and are fortified specifically for gut loading. These products often include varying combinations of carbohydrates, fats, proteins, vitamins, minerals, and dietary fiber.
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In the United States in 2018, the Food and Drug Administration approved inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products. Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate.
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Raw, uncooked quinoa is 13% water, 64% carbohydrates, 14% protein, and 6% fat. Nutritional evaluations indicate that a serving of raw quinoa seeds is a rich source (20% or higher of the Daily Value, DV) of protein, dietary fiber, several B vitamins, including 46% DV for folate, and the dietary minerals magnesium, phosphorus, and manganese. After cooking, which is the typical preparation for eating the seeds, quinoa is 72% water, 21% carbohydrates, 4% protein, and 2% fat. In a serving, cooked quinoa provides of food energy and is a rich source of manganese and phosphorus (30% and 22% DV, respectively), and a moderate source (10–19% DV) of dietary fiber, folate, and the dietary minerals, iron, zinc, and magnesium.
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To enhance its food uses, hot air drying improved qualities of dietary fiber content, texture, and appearance. In basic research on fruit maturation, the content of polyphenols and vitamin C varied by cultivar, harvest time, and ripening stage. The fruit has a limited history for treating disorders in traditional medicine.
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Chinchillas are matriarchal animals. Chinchillas have a high demand for dietary fiber. A well-balanced chinchilla diet consists of high- quality grass hay, chinchilla pellets and limited amounts of vegetables and fruits. They should be provided clean and filtered water contained in a bottle equipped with a sipper tube daily.
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Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J. Dairy Sci. 74:3583–3597.AOAC Official Method 2002.04 Amylase-Treated Neutral Detergent Fiber in Feeds. Further analysis can be done to the sample to determine individual components such as acid detergent fiber (ADF) analysis.
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In a 100-g reference amount, cumin seeds provide high amounts of the Daily Value for fat (especially monounsaturated fat), protein, and dietary fiber (table). B vitamins, vitamin E, and several dietary minerals, especially iron, magnesium, and manganese, are present in substantial Daily Value amounts (table). Cumin seeds contain petroselinic acid.
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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture (USDA) sources. Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat.Home and Garden Bulletin, Number 72 United States Dept.
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Even though these complex carbohydrates are not very digestible, they represent an important dietary element for humans, called dietary fiber. Fiber enhances digestion, among other benefits. The Institute of Medicine recommends that American and Canadian adults get between 45 and 65% of dietary energy from whole-grain carbohydrates.Food and Nutrition Board (2002/2005).
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Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid (nutrition table). Low in calories per typical serving, and with few essential nutrients, a single common guava (P. guajava) fruit contains 257% of the Daily Value (DV) for vitamin C (table). Nutrient content varies across guava cultivars.
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Additional flavourings, other than salt, can include barley malt syrup. The bread is rich in whole grain and dietary fiber and contains little or no sugar, and is thus considered by many Danes as a healthy alternative to white wheat breads. Buttered rugbrød is essentially the base for Danish open sandwich smørrebrød.
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She found that protein quantity was just as important as protein quality. Kies and Fox demonstrated that increases in low- quality protein foods can support nutritional requirements of human adults. Kies shifted from researching nonspecific nitrogen to internutrient metabolism. She was most interested in the relationships between minerals, dietary fiber, and fat.
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Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.
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On the other hand, there may be some beneficial effects to ingesting oligosaccharides such as raffinose and stachyose, namely, encouraging indigenous bifidobacteria in the colon against putrefactive bacteria. The insoluble carbohydrates in soybeans consist of the complex polysaccharides cellulose, hemicellulose, and pectin. The majority of soybean carbohydrates can be classed as belonging to dietary fiber.
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The roots are said to taste like young carrots. The Inupiat people call the plant wild potato and obtain dietary fiber from the roots. Alpine sweetvetch is the most important food source for the Dena'ina people after wild fruit species. The Eskimo train dogs to locate stores of roots that have been cached by mice.
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Cooked wild rice. Typically sold as a dried whole grain, wild rice is relatively high in protein, the amino acid lysine and dietary fiber, and low in fat. Nutritional analysis shows wild rice to be the grain second only to oats in protein content per 100 calories. Like true rice, it does not contain gluten.
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Raw cranberries are 87% water, 12% carbohydrates, and contain negligible protein and fat (table). In a 100 gram reference amount, raw cranberries supply 46 calories and moderate levels of vitamin C, dietary fiber, and the essential dietary mineral, manganese, each with more than 10% of its Daily Value. Other micronutrients have low content (table).
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Nevertheless, research suggests that a diet high in dietary fiber is advised as a precaution against other diseases such as heart disease and diabetes. He had an alternative theory, published in numerous articles and books, that the use of the natural squatting position for defecation protects the natives of Africa and Asia from gastrointestinal diseases.
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Barley, oats, and some products made from them In a 100 gram serving, cooked barley provides 123 kilocalories and is a good source (10% or more of the Daily Value, DV) of essential nutrients, including, dietary fiber, the B vitamin, niacin (14% DV), and dietary minerals including iron (10% DV) and manganese (12% DV) (table).
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Jícama is high in carbohydrates in the form of dietary fiber (notably inulin). It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium.
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The mushroom, grown commercially and commonly sold in Asian markets, is rich in protein, carbohydrates, and dietary fiber. The mushroom also contains various bioactive compounds, and has antioxidant and antimicrobial properties. Phallus indusiatus has a recorded history of use in Chinese medicine extending back to the 7th century AD, and features in Nigerian folklore.
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Raw bananas (not including the peel) are 75% water, 23% carbohydrates, 1% protein, and contain negligible fat. A 100-gram reference serving supplies 89 Calories, 31% of the US recommended Daily Value (DV) of vitamin B6, and moderate amounts of vitamin C, manganese and dietary fiber, with no other micronutrients in significant content (see table).
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Garlic powder is 73% carbohydrates (including 9% dietary fiber), 17% protein, 1% fat, and 6% water. In a 100 gram reference amount, garlic powder supplies 332 calories, and is a rich source (20% or more of the Daily Value, DV) of vitamin C (30% DV), thiamin (31% DV), vitamin B6 (147% DV), and several dietary minerals.
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Chickpea protein is obtained from chickpeas (Cicer arietinum) using different extraction processes. They can be based either on the isoelectric pH point, air classification, or on enzymatic treatment and separation. Chickpeas in their natural state contain 16–24% protein as well as starch, dietary fiber, iron, calcium and additional minerals. The concentration of protein varies among chickpea protein products.
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Depending on ingested dose, combination with meals (either solid or liquid), and lactase activity in the intestines, the caloric value of lactose ranges from 2 to 4 kcal/g. Unidigested lactose acts as dietary fiber. It also has positive effects on absorption of minerals, such as calcium and magnesium. The glycemic index of lactose is 46 to 65.
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Celery is used in weight loss diets, where it provides low- calorie dietary fiber bulk. Celery is often incorrectly thought to be a "negative-calorie food", the digestion of which burns more calories than the body can obtain. In fact, eating celery provides positive net calories, with digestion consuming only a small proportion of the calories taken in.
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In a 100-gram amount, prepared horseradish provides 48 calories and has high content of vitamin C with moderate content of sodium, folate and dietary fiber, while other essential nutrients are negligible in content. In a typical serving of one tablespoon (15 grams), horseradish supplies no significant nutrient content. Horseradish contains volatile oils, notably mustard oil.
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Nata de coco is mainly made from coconut water, so it has a modest nutritional profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. It is often characterized as healthful since it contains dietary fiber to aid digestion while carrying fewer calories compared to other desserts, gram for gram.
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In a reference serving, Khorasan wheat provides of food energy and is a rich source (more than 19% of the Daily Value, DV) of numerous essential nutrients, including protein (29% DV), dietary fiber (46% DV), several B vitamins and dietary minerals, especially manganese (136% DV) (table). Khorasan wheat is 11% water, 70% carbohydrates, 2% fat and 15% protein (table).
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Increased consumption of fast food and predominance of sedentary lifestyles have led to this occurrence. These unhealthy eating habits are reinforced in school canteens, where high fat and high carbohydrate foods such as pizza, burgers, sandwiches, and za'atar, are available for lunch. Between meal times, children prefer French fries, chocolate, and soda, which lack micronutrients and dietary fiber.
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Fiddleheads contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fiber. They are low in sodium, but rich in potassium, which may make them suitable for people who need a low-sodium diet. Fiddleheads may harbour microbes, and should be washed and cooked before eating.
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A reference serving of rye provides of food energy and is a rich source (20% or more of the Daily Value, DV) of essential nutrients, including protein, dietary fiber, the B vitamins, niacin (27% DV) and vitamin B6 (23% DV), and several dietary minerals (table). Highest nutrient contents are for manganese (143% DV) and phosphorus (47% DV) (table).
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Certain foods have been known to worsen bloating. Poorly digested components of many foods are excreted into the large intestine where they are degraded by bacteria, producing excess gas. Depending on the undigested component, this may affect the odor and the volume of gas created. Excess dietary fiber intake is a known cause of belching, gas and bloating.
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Honey mesquite in Texas The bean pods of the mesquite tree are dried and ground into a flour. This flour is rich in dietary fiber (25%) and protein (13%), and it is low in fat (around 3%).Mesquite, Medicinal Plants of the Southwest It also contains significant quantities of calcium, magnesium, potassium, iron, zinc, and the amino acid lysine.
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The plant contains several substances that can be used medicinally. It is rich in silicon (10%), potassium, calcium, manganese, magnesium and phosphorus, phytosterols, dietary fiber, vitamins A, E and C, tannins, alkaloids, saponins, flavonoids, glycosides and caffeic acid phenolic ester. The buds are eaten as a vegetable in Japan and Korea in spring. All other Equisetum species are toxic.
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Cooked adzuki beans are 66% water, 25% carbohydrates, including 7% dietary fiber, 8% protein, and contain negligible fat (table). In a 100 gram reference amount, cooked beans provide 128 calories, a moderate to high content (10% or more of the Daily Value, DV) of the B vitamin folate (30% DV), and several dietary minerals (11% to 27% DV, table).
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Faecalibacterium is a genus of bacteria. Its sole known species, Faecalibacterium prausnitzii is gram-positive, mesophilic, rod-shaped, anaerobic and is one of the most abundant and important commensal bacteria of the human gut microbiota. It is non-spore forming and non-motile. These bacteria produce butyrate and other short-chain fatty acids through the fermentation of dietary fiber.
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With its increasing availability, this would address the problems of rising costs for buying hatchery fish feed. Yet another attractive alternative is the increased use of seaweed. Seaweed provides essential minerals and vitamins for growing organisms. It offers the advantage of providing natural amounts of dietary fiber and having a lower glycemic load than grain-based fish meal.
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One serving (one-quarter of a box) of dry Jell-O chocolate- flavored instant pudding contains 110 calories, 430 mg sodium, 8 g carbohydrate, 18 g sugars, and 1 g of dietary fiber. It also contains 4% of the daily Recommended Dietary Allowance of iron. Instant pudding mixes are produced in non-fat and sugar-free varieties.
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The most common bacterial isolates from anal gland infection are E. coli, Enterococcus faecalis, Clostridium perfringens, and Proteus species. Increasing dietary fiber is also commonly recommended. Anal sacs may be removed surgically in a procedure known as anal sacculectomy. This is usually done in the case of recurrent infection or because of the presence of an anal sac adenocarcinoma, a malignant tumor.
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The Indian flying fox also eats flowers, seed pods, bark, cones, and twigs. Their diet changes seasonally, with a greater reliance on mango fruits for moisture in the autumn and spring. A species of ebony tree (pale moon ebony tree) provides dietary fiber year-round. Yellow box eucalyptus and Chinese pistache provide necessary carbohydrates, fats, iron, and phosphorus in the winter.
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Jack & Jason's mixes are produced using organic ingredients provided by local Bay Area companies. The company avoids the use of additives and preservatives (processed baking powder, hydrogenated oils, shortening, etc.) found in more common pancake mixes. As a result, Jack and Jason's mixes are low in fat, high in protein, and provide a full daily serving of dietary fiber from whole grain.
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Fecal weight is dictated by: # the holding of water by the residual dietary fiber after fermentation. # the bacterial mass. # There may also be an added osmotic effect of products of bacterial fermentation on fecal mass. Wheat bran is minimally fermented and binds water and when added to the diet increases fecal weight in a predictable linear manner and decreases intestinal transit time.
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A raw apple is 86% water and 14% carbohydrates, with negligible content of fat and protein (table). A reference serving of a raw apple with skin weighing 100 grams provides 52 calories and a moderate content of dietary fiber. Otherwise, there is low content of micronutrients, with the Daily Values of all falling below 10%, indicating a nutritionally poor food source.
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The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction. The dietary fiber from the corm of konjac is used as a component of weight loss supplements.
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The loquat is low in sodium and high in vitamin A, vitamin B6, dietary fiber, potassium, and manganese. Like most related plants, the seeds (pips) and young leaves of the plant are slightly poisonous, containing small amounts of cyanogenic glycosides (including amygdalin) which release cyanide when digested, though the low concentration and bitter flavour normally prevent enough being eaten to cause harm.
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University Press of New England. p. 359. It has been cited as an early vegan cookbook, as it contained a chapter "Milk and the Cow" which recommended not using dairy products.Shurtleff, William; Aoyagi, Akiko. (2014). History of Seventh-day Adventist Work with Soyfoods, Vegetarianism, Meat Alternatives, Wheat Gluten, Dietary Fiber and Peanut Butter (1863-2013): Extensively Annotated Bibliography and Sourcebook.
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Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener. Products containing glucomannan, under a variety of brand names, are marketed as dietary supplements with claims they can relieve constipation and help lower cholesterol levels.
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Once the oil is extracted, the remaining coconut cake is 18–25% protein but contains so much dietary fiber it cannot be eaten in large quantities by humans. Instead, it is normally fed to ruminants. Coconuts sun-dried in Kozhikode, Kerala, India for the production of copra Copra kiln drying in La Digue (Seychelles). Crushing copra in La Digue (Seychelles).
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Sikhye is believed to aid digestion, it contains dietary fiber and anti-oxidants. It was regularly served to royalty after meals to help digestion. Sikhye is said to help people who have a "cold" constitution to be warm and also helps those who have too "warm" constitution to be less warm. It is also believed to be very helpful for relieving hangovers.
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Butyrate produces different effects in healthy and cancerous cells; this is known as the "butyrate paradox". In particular, butyrate inhibits colonic tumor cells and stimulates proliferation of healthy colonic epithelial cells. The signaling mechanism is not well understood. The production of volatile fatty acids such as butyrate from fermentable fibers may contribute to the role of dietary fiber in colon cancer.
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One cup of straw mushrooms is nutritionally dense and provides of food energy, 27.7 µg selenium (50.36% of RDA), 699 mg sodium (46.60%), 2.6 mg iron (32.50%), 0.242 mg copper (26.89%), 69 µg vitamin B9 (Folate) (17.25%), 111 mg phosphorus (15.86%), 0.75 mg vitamin B5 (pantothenic acid) (15.00%), 6.97 g protein (13.94%), 4.5 g total dietary fiber (11.84%), and 1.22 mg zinc (11.09%).
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The number of spirals on the head of Romanesco broccoli is a Fibonacci number. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids. The causes of its differences in appearance from the normal cauliflower and broccoli have been modeled as an extension of the preinfloresence stage of bud growth, but the genetic basis of this anomaly is not known.
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Wheatgrass is a source of potassium, dietary fiber, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, iron, zinc, copper, manganese, and selenium. Wheatgrass is also a source of protein (less than one gram per 28 grams). The nutrient content of wheatgrass juice is roughly equivalent to that of dark leafy vegetables (see table 1).
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The Longevity List: Myth Busting the Top Ways to Live a Long and Healthy Life p. 156 Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine, which is being researched for its potential colorectal cancer inhibitory properties.
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A reference serving of raw millet (Panicum miliaceum or proso millet) provides of food energy and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins and numerous dietary minerals, especially manganese at 76% DV (USDA nutrient table). Raw millet is 9% water, 73% carbohydrates, 4% fat and 11% protein (table).
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Millet flour is 9% water, 75% carbohydrates, 11% protein, and 4% fat (table). In a reference amount, millet flour provides of food energy and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins, and numerous dietary minerals. It has poor content of calcium, potassium, and sodium (less than 10% DV, table).
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Freekeh's nutritional attributes are comparable to other cereal grains, especially durum wheat, from which it is derived, depending on the durum cultivar. Durum is notable for its high content of protein (20% or more of the Daily Value, DV), dietary fiber, B vitamins, and several dietary minerals, especially manganese (143% DV) (table). Before roasting, freekeh is 11% water, 71% carbohydrates, 2.5% fat, and 14% protein.
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Many individuals limit what foods they eat for reasons of morality or other habits. For instance, vegetarians choose to forgo food from animal sources to varying degrees. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants.Carpenter Obesity, a serious problem in the western world, leads to higher chances of developing heart disease, diabetes, cancer and many other diseases.
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Prunes contain dietary fiber (about 7% of weight; table) which may provide laxative effects. Their sorbitol content may also be responsible for this, a conclusion reached in a 2012 review by the European Food Safety Authority. The report also demonstrated that prunes effectively contribute to the maintenance of normal bowel function in the general population if consumed in quantities of at least per day.
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A nutrient-dense legume, the pinto bean contains many essential nutrients. It is a good source of protein, phosphorus and manganese, and very high in dietary fiber and folate. Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable. This combination contains the essential amino acids necessary for humans in adequate amountsEssential Amino Acids. phy-astr.gsu.
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Drumstick vegetable pods at a market The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a curry until soft. The seed pods/fruits, even when cooked by boiling, remain particularly high in vitamin C (which may be degraded variably by cooking) and are also a good source of dietary fiber, potassium, magnesium, and manganese.
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According to the label on the box, in 2010, each 28 gram serving had 100 calories, three grams of dietary fiber, and 12 grams of sugar. The front of the box indicated that the inclusion of fiber was a change from previous versions of the cereal. Apple Jack's packaging contains child features and had no health ingredient claims until 2009, when they were reformulated to contain fiber.
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Inulin is a soluble fiber, one of three types of dietary fiber including soluble, insoluble, and resistant starch. Soluble fiber dissolves in water to form a gelatinous material. Some soluble fibers may help lower blood cholesterol and glucose levels. Because normal digestion does not break inulin down into monosaccharides, it does not elevate blood sugar levels and may, therefore, be helpful in the management of diabetes.
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Unenriched porridge (as oatmeal), cooked by boiling or microwave, is 84% water, and contains 12% carbohydrates, including 2% dietary fiber, and 2% each of protein and fat (table). In a 100 gram reference amount, cooked porridge provides 71 Calories and contains 29% of the Daily Value (DV) for manganese and moderate content of phosphorus and zinc (11% DV each), with no other micronutrients in significant content (table).
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Amazake is believed to be very nutritious. It contains vitamin B1, B2, B6, folic acid, dietary fiber, oligosaccharide, cysteine, arginine and glutamine. It is often considered a hangover cure in Japan. Outside Japan, it is often sold in Asian grocery stores during the winter months, and, all year round, in natural food stores in the U.S. and Europe, as a beverage and natural sweetener.
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Because of the configuration of their glycosidic bonds, fructooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. In the colon they are fermented by anaerobic bacteria. In other words, they have a lower caloric value, while contributing to the dietary fiber fraction of the diet. Fructooligosaccharides are more soluble than inulins and are, therefore, sometimes used as an additive to yogurt and other (dairy) products.
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Fresh kava root contains on average 80% water. Dried root contains approximately 43% starch, 20% dietary fiber, 15% kavalactones, 12% water, 3.2% sugars, 3.6% protein, and 3.2% minerals. In general, kavalactone content is greatest in the roots and decreases higher up the plant into the stems and leaves. Relative concentrations of 15%, 10% and 5% have been observed in the root, stump, and basal stems, respectively.
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A typical 100-g parsnip contains 75 kcal (230 kJ) of energy. Most parsnip cultivars consist of about 80% water, 5% sugar, 1% protein, 0.3% fat, and 5% dietary fiber. The parsnip is rich in vitamins and minerals, and is particularly rich in potassium with 375 mg per 100 g. Several of the B-group vitamins are present, but levels of vitamin C are reduced in cooking.
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Lupin seeds are considered "superior" to soybeans in certain applications and evidence is increasing for their potential health benefits. They contain similar protein to soybean, but less fat. As a food source, they are gluten- free and high in dietary fiber, amino acids, and antioxidants, and they are considered to be prebiotic. About 85% of the world's lupin seeds are grown in Western Australia.
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Tapioca consists of mostly carbohydrates - one cup contains nearly 550 calories and 135 grams of carbohydrates. Some benefits of tapioca are that it is a source of iron, dietary fiber, and manganese. In addition, tapioca is a good option for those that have allergies to gluten, nuts, or grain since it does not contain any of them. Tapioca also contains very little cholesterol, fat, or sodium.
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As shown in the sidebar, a 100g serving of pokeweed contains 20 calories and 3.1 grams of carbohydrates, 1.6 grams of sugars, 1.5 grams of dietary fiber, 0.4 grams of fat, 2.3 grams of protein, and is a rich source of vitamin A, vitamin B2, vitamin C, vitamin K, and manganese. It contains low levels of vitamin B1, vitamin B6, iron, calcium, magnesium, phosphorus, and potassium.
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The diet is promoted as improving risk factors associated with cardiovascular disease, but the effectiveness for improving these risk factors is unclear because no evidence on its effects is available. A trial found no change in weight loss compared to usual care. South Beach Diet and other low carbohydrate diets lack dietary fiber. Fiber is generally considered to aid weight loss and to help prevent obesity.
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However, large scale prospective studies have failed to demonstrate a significant protective effect, and due to the multiple causes of cancer and the complexity of studying correlations between diet and health, it is uncertain whether any specific dietary interventions (outside of eating a healthy diet) will have significant protective effects. In 2018 the National Cancer Institute stated that "There is no reliable evidence that a diet started in adulthood that is low in fat and meat and high in fiber, fruits, and vegetables reduces the risk of CRC by a clinically important degree." With regard to dietary fiber, the 2014 World Health Organization cancer report noted that it has been hypothesized that fiber might help prevent colorectal cancer, but most studies have not borne this out, and status of the science remained unclear as of 2014. A 2019 review, however, found evidence of benefit from dietary fiber and whole grains.
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127–68 The right side of the colon is involved in nutrient salvage so that dietary fiber, resistant starch, fat and protein are utilized by bacteria and the end-products absorbed for use by the body # the left side (transverse, descending, and sigmoid colon), affecting continence. The presence of bacteria in the colon produces an 'organ' of intense, mainly reductive, metabolic activity, whereas the liver is oxidative. The substrates utilized by the cecum have either passed along the entire intestine or are biliary excretion products. The effects of dietary fiber in the colon are on # bacterial fermentation of some dietary fibers # thereby an increase in bacterial mass # an increase in bacterial enzyme activity # changes in the water-holding capacity of the fiber residue after fermentation Enlargement of the cecum is a common finding when some dietary fibers are fed and this is now believed to be normal physiological adjustment.
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Legumes are a significant source of protein, dietary fiber, carbohydrates and dietary minerals; for example, a 100 gram serving of cooked chickpeas contains 18 percent of the Daily Value (DV) for protein, 30 percent DV for dietary fiber, 43 percent DV for folate and 52 percent DV for manganese. Legumes are also an excellent source of resistant starch which is broken down by bacteria in the large intestine to produce short-chain fatty acids (such as butyrate) used by intestinal cells for food energy. Preliminary studies in humans include the potential for regular consumption of legumes in a plant-based diet to reduce the prevalence or risk of developing metabolic syndrome. There is evidence that a portion of pulses (roughly one cup daily) in a diet may help lower blood pressure and reduce LDL cholesterol levels, though there is a concern about the quality of the supporting data.
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Many molecules that are considered to be "dietary fiber" are so because humans lack the necessary enzymes to split the glycosidic bond and they reach the large intestine. Many foods contain varying types of dietary fibers, all of which contribute to health in different ways. Dietary fibers make three primary contributions: bulking, viscosity and fermentation. Different fibers have different effects, suggesting that a variety of dietary fibers contribute to overall health.
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Non-essential nutrients are substances within foods that can have a significant impact on health. Insoluble dietary fiber is not absorbed in the human digestive tract, but is important in maintaining the bulk of a bowel movement to avoid constipation. Soluble fiber can be metabolized by bacteria residing in the large intestine. Soluble fiber is marketed as serving a prebiotic function with claims for promoting "healthy" intestinal bacteria.
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Opioid-induced constipation (OIC) develops in 90 to 95% of people taking opioids long-term. Since tolerance to this problem does not generally develop, most people on long-term opioids need to take a laxative or enemas. Treatment of OIC is successional and dependent on severity. The first mode of treatment is non- pharmacological, and includes lifestyle modifications like increasing dietary fiber, fluid intake (around per day), and physical activity.
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Leaf vegetables are typically low in calories and fat, and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K. The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis. Accordingly, users of vitamin K antagonist medications, such as warfarin, must take special care to limit consumption of leaf vegetables.
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Because of the β(2,1) linkages, inulin is not digested by enzymes in the human alimentary system, contributing to its functional properties: reduced calorie value, dietary fiber, and prebiotic effects. Without color and odor, it has little impact on sensory characteristics of food products. Oligofructose has 35% of the sweetness of sucrose, and its sweetening profile is similar to sugar. Standard inulin is slightly sweet, while high-performance inulin is not.
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Individuals who have had one fecal impaction are at high risk of future impactions. Therefore, preventive treatment should be instituted in patients following the removal of the mass. Increasing dietary fiber, increasing fluid intake, exercising daily, and attempting regularly to defecate every morning after eating should be promoted in all patients. Often underlying medical conditions cause fecal impactions; these conditions should be treated to reduce the risk of future impactions.
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Some of its components are dietary fiber, chlorophyll, vitamin B1 and vitamin B2. Some of its effects are preventing constipation, ameliorating the intestinal environment, and having antioxidant action. Research done in by the Hokkaido Tokachi Area Regional Food Processing Technology Center has claimed that Japanese mugwort is effective in improving blood flow. It is said that it helps expand the blood vessels and thus effective for people with bad circulation.
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The edible pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat. The carbohydrate component is primarily sugars, and is a source of dietary fiber. In a portion, raw jackfruit provides , and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other micronutrients in significant content.
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Almond flour or ground almond meal combined with sugar or honey as marzipan is often used as a gluten-free alternative to wheat flour in cooking and baking. Almonds contain polyphenols in their skins consisting of flavonols, flavan-3-ols, hydroxybenzoic acids and flavanones analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin prebiotic dietary fiber have commercial interest as food additives or dietary supplements.
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Phytates in many whole grains, and dietary fiber in many plant foods may interfere with zinc absorption, and marginal zinc intake has poorly understood effects. Vegetarians may need more than the US Recommended Daily Allowance of 15 mg of zinc each day to compensate if their diet is high in phytates. Major plant sources of zinc include cooked dried beans, edible seaweed, fortified breakfast cereals, soy products, nuts, peas, and seeds.
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Although SRUS is not a medically serious disease, it can be the cause of significantly reduced quality of life for patients. It is difficult to treat, and treatment is aimed at minimizing symptoms. Stopping straining during bowel movements, by use of correct posture, dietary fiber intake (possibly included bulk forming laxatives such as psyllium), stool softeners (e.g. polyethylene glycol, and biofeedback retraining to coordinate pelvic floor during defecation.
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Meat extenders are non-meat substances with substantial protein content.Heinz, G. & Hautzinger, P. "Meat Processing Technology", "Food and Agriculture Organization", 2007, accessed April 27, 2011. Extenders are distinguished from fillers by their high protein content, compared to the high carbohydrate content of fillers. Extenders were originally used to reduce costs but they were later used to make meat products more healthy by adding dietary fiber, or to improve the texture.
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The daily intake of pectin from fruits and vegetables can be estimated to be around 5 g if approximately 500 g of fruits and vegetables are consumed per day. In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. Pectin is thus a soluble dietary fiber. In non-obese diabetic (NOD) mice pectin has been shown to increase the incidence of diabetes.
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SCFAs are produced when dietary fiber is fermented in the colon. Macronutrient composition (carbohydrate, protein, or fat) of diets affects circulating SCFAs. Acetate, propionate, and butyrate are the three most common SCFAs. SCFAs and medium-chain fatty acids are primarily absorbed through the portal vein during lipid digestion, while long-chain fatty acids are packed into chylomicrons, enter lymphatic capillaries, then transfer to the blood at the subclavian vein.
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Palmaria palmata, also called dulse, dillisk or dilsk (from Irish/Scottish Gaelic '/'), red dulse, sea lettuce flakes, or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata. It grows on the northern coasts of the Atlantic and Pacific Oceans. It is a well-known snack food. In Iceland, where it is known as ', it has been an important source of dietary fiber throughout the centuries.
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In 100 grams, wheat provides of food energy and is a rich source (20% or more of the Daily Value, DV) of multiple essential nutrients, such as protein, dietary fiber, manganese, phosphorus and niacin (table). Several B vitamins and other dietary minerals are in significant content. Wheat is 13% water, 71% carbohydrates, and 1.5% fat. Its 13% protein content is mostly gluten (75-80% of the protein in wheat).
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Introduction of dietary MACs in the diet is insufficient to regain the lost taxa, to restore the gut microbiota to its original state requires the administration of missing taxa ,which can be achieved either by administering probiotics (food) or live biotherapeutics (drugs), in combination with dietary MAC consumption. Enriching the food supply with dietary fiber might have an essential role in preventing loss of certain beneficial bacterial species.
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A poster at Camp Pendleton’s 21-Area Health Promotion Center describes the effects of junk food that many Marines and sailors consume. Junk food is unhealthful food that is high in calories from sugar or fat, with little dietary fiber, protein, vitamins, minerals, or other important forms of nutritional value. Precise definitions vary by purpose and over time. Some high-protein foods, like meat prepared with saturated fat, may be considered junk food.
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As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from avocado vitamins, minerals and fats, providing dietary fiber, several B vitamins, vitamin K, vitamin E and potassium in significant content (see Daily Value percentages in nutrient table for avocado). Avocados are a source of saturated fat, monounsaturated fat and phytosterols, such as beta-sitosterol. They also contain carotenoids, such as beta-carotene, zeaxanthin and lutein.
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The human genome doesn’t contain the genes coding for xyloglucan degradation even though xyloglucans are an important component of most human diets. Recent studies have shown that a discrete genetic locus confers xyloglucan metabolism in selected human gut Bacteroidetes. This findings reveals that the metabolism of even highly abundant components of dietary fiber maybe mediated by niche species. The metabolism of xyloglucans is the result of the concerted action of several enzymes and membrane transporters.
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Most mammals have limited ability to digest dietary fiber such as cellulose. Some ruminants like cows and sheep contain certain symbiotic anaerobic bacteria (such as Cellulomonas and Ruminococcus spp.) in the flora of the rumen, and these bacteria produce enzymes called cellulases that hydrolyze cellulose. The breakdown products are then used by the bacteria for proliferation. The bacterial mass is later digested by the ruminant in its digestive system (stomach and small intestine).
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Conservative treatment typically consists of foods rich in dietary fiber, intake of oral fluids to maintain hydration, nonsteroidal anti-inflammatory drugs, sitz baths, and rest. Increased fiber intake has been shown to improve outcomes and may be achieved by dietary alterations or the consumption of fiber supplements. Evidence for benefits from sitz baths during any point in treatment, however, is lacking. If they are used, they should be limited to 15 minutes at a time.
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According to the Food and Agriculture Organization of the United Nations, edible insects such as crickets, stick insects, cicada, termites, mealworms and grasshoppers are nutrient-rich food sources. In fact there are nearly 2,000 identified edible insect species to date. They are high in complete protein, unsaturated fat, dietary fiber, vitamins and essential minerals. Also, cricket flour contains nutrients such as the nine essential amino acids, calcium, iron, potassium, vitamin B12, B2, and fatty acids.
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Jūrokucha literally means "16 teas," and the drink is a blend of sixteen teas (from leaves, grains, and fruits): Coix lacryma-jobi var. ma-yuen, barley, kuromame, brown rice, habucha, mulberry leaves, jiaogulan, kombu, lingzhi, sasa veitchii, persimmon, sesame, mikan peel, eucommia, black rice, and perilla leaves. All of these contain dietary fiber (mostly indigestible dextrin), and the drink is considered a designated health food in Japan. A decaffeinated version is also available.
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Immature flower stalks may also be harvested in late spring, before flowers appear. The taste resembles that of artichoke, a burdock relative. In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption. The root contains a fair amount of dietary fiber (GDF, 6 g per 100 g), calcium, potassium, amino acids, and is low calorie.
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The classic assays for protein concentration in food are the Kjeldahl method and the Dumas method. These tests determine the total nitrogen in a sample. The only major component of most food which contains nitrogen is protein (fat, carbohydrate and dietary fiber do not contain nitrogen). If the amount of nitrogen is multiplied by a factor depending on the kinds of protein expected in the food the total protein can be determined.
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Rice bran solubles are used as a nutritional supplement. The supplement is sometimes called tocos because of its high content of tocopherols (vitamin E). Rice bran solubles contains about 15-40% fat, 0-25% dietary fiber, 0-15% protein, and 25-80% carbohydrates. Concerns have been raised about the levels of arsenic in rice bran solubles. Rice naturally accumulates arsenic from the soil as it grows, with rice bran having higher levels than white rice.
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Raw cress is 89% water, 6% carbohydrates (including 1% dietary fiber), 3% protein and less than 1% fat (table). In a 100 gram amount, raw cress supplies 32 calories and numerous nutrients in significant content, including vitamin K (516% of the Daily Value, DV), vitamin C (83% DV) and vitamin A (43% DV). Among dietary minerals, manganese levels are high (26% DV) while several others, including potassium and magnesium, are in moderate content (table).
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Blueberries consist of 14% carbohydrates, 0.7% protein, 0.3% fat and 84% water (table). They contain only negligible amounts of micronutrients, with moderate levels (relative to respective Daily Values) (DV) of the essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber (table). Generally, nutrient contents of blueberries are a low percentage of the DV (table). One serving provides a relatively low caloric value of 57 kcal with a glycemic load of6.
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Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration (FDA) as well as Health Canada, . It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid.
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Cereals & Grains Association publishes Cereal Chemistry, a bimonthly publication in cereal science, including processing, oils, and laboratory tests on these grains (corn, oat, barley, rye, etc.), Cereal Foods World, the bi-monthly magazine of the association that deals with research papers and professional issues related to those who are involved in cereal science, and books on different issues relating to grains and cereals (storage, milling, processing, food quality, food safety, ingredients, dietary fiber, and nutrition).
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Because of its unique genetics and consequent hard-wired instincts to scavenge shorelines for stranded sea life, the Saipan does not thrive on the soy/grain-based diets of typical domestic fowl. In order to reproduce successfully, its diet must be supplemented with fat (rendered beef suet); crab meal, and or a fish based dry cat food. Ready access to fruit and vegetables are also suggested so that it ingests enough dietary fiber.
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In people who have IBS-C, soluble fiber can reduce overall symptoms, but will not reduce pain. The research supporting dietary fiber contains conflicting small studies complicated by the heterogeneity of types of fiber and doses used. One meta- analysis found only soluble fiber improved global symptoms of irritable bowel, but neither type of fiber reduced pain. An updated meta-analysis by the same authors also found soluble fiber reduced symptoms, while insoluble fiber worsened symptoms in some cases.
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According to doctors of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), treating the cause of chronic diarrhea in infants is primarily through diet (e.g. avoiding foods their bodies don't tolerate such as gluten, lactose, fructose, and sucrose). Dietary fiber and fat can be increased and fluid intake, especially fruit juice intake, decreased. With these considerations, NIDDK doctors recommend that children consume a normal balanced diet based on their age to avoid malnutrition or growth restriction.
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Ed. Phillips SF, Pemberton JH and Shorter RG. Raven Press. pp. 549–578 that a deficiency of dietary fiber is the cause of diverticular disease. They argued that the colonic muscles needed to contract strongly in order to transmit and expel the small stool associated with a fiber deficient diet. The increased pressure within the segmented section of bowel over years gave rise to herniation at the vulnerable point where blood vessels enter the colonic wall.
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It is unclear what role dietary fiber plays in diverticulitis. It is often stated that a diet low in fiber is a risk factor; however, the evidence to support this is unclear. There is no evidence to suggest that the avoidance of nuts and seeds prevents the progression of diverticulosis to an acute case of diverticulitis. It appears in fact that a higher intake of nuts and corn could help to avoid diverticulitis in adult males.
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Blueberry smoothie topped with blueberries Smoothie booth at a running event in The Villages, Florida As products typically using raw fruits or vegetables, smoothies include dietary fiber (e.g. pulp, skin, and seeds) and so are thicker than fruit juice, often with a consistency similar to a milkshake. Smoothies, particularly "green smoothies" that include vegetables, may be marketed to health-conscious people for being healthier than milkshakes. The healthfulness of a smoothie depends on its ingredients and their proportions.
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The botanical definition of a "nut" is a fruit whose ovary wall becomes hard at maturity. Using this criterion, the baru seed is not a nut given its unique fruit. However, it was initially translated in English as "nut" due to the first internationally published articles translating the word "castanha" from Portuguese. Baru seeds are highly nutritious and rich in: Anti-oxidants (mainly tocopherols), protein, dietary fiber, omega-6, omega-3, magnesium, potassium, phosphorus and zinc.
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Raw coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat (table). The nutritional profile of coriander seeds is different from the fresh stems or leaves. In a 100 gram reference amount, leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals (table). Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese.
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Internally, it is used for coughs and bronchitis, as a tea, tincture, or syrup. The broad-leaved varieties are sometimes used as a leaf vegetable for salads, green sauce, and so on. Plantain seed husks expand and become mucilaginous when wet, especially those of P. psyllium, which is used in common over-the-counter bulk laxative and fiber supplement products such as Metamucil. P. psyllium seed is useful for constipation, irritable bowel syndrome, dietary fiber supplementation, and diverticular disease.
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Short-chain fatty acids, which include butyric acid, are produced by beneficial colonic bacteria (probiotics) that feed on, or ferment prebiotics, which are plant products that contain dietary fiber. These short-chain fatty acids benefit the colonocytes by increasing energy production, and may protect against colon cancer by inhibiting cell proliferation. Conversely, some researchers have sought to eliminate butyrate and consider it a potential cancer driver. Studies in mice indicate it drives transformation of MSH2-deficient colon epithelial cells.
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Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber.
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Most sources treat low-fiber and low-residue diets as identical, but some make a distinction based on the difference between fiber and residue. Dietary fiber is the indigestible part of food made from plants. Residue includes not only fiber but also other materials found in the colon after digestion. When this distinction is made, a low-fiber diet simply reduces fiber intake by eliminating or limiting high-fiber foods such as raw fruits and vegetables.
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Raw yam has only moderate nutrient density, with appreciable content (10% or more of the Daily Value, DV) limited to potassium, vitamin B6, manganese, thiamin, dietary fiber, and vitamin C (table). But raw yam has the highest potassium levels amongst the 10 major staple foods of the world (see nutritional chart). Yam supplies 118 calories per 100 grams. Yam generally has a lower glycemic index, about 54% of glucose per 150 gram serving, compared to potato products.
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IMO is finding global acceptance by food manufacturers for use in a wide range of food products, especially beverages and snack/nutrition bars. In the United States, IMO is used mostly as a source of dietary fiber. However, IMO is also used as a low calorie sweetener in a variety of foods like bakery and cereal products. Since IMO is about 50% as sweet as sucrose (sugar), it cannot replace sugar in a one-to-one ratio.
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Absorption of orally administered levothyroxine from the gastrointestinal tract ranges from 40 to 80%, with the majority of the drug absorbed from the jejunum and upper ileum. Levothyroxine absorption is increased by fasting and decreased in certain malabsorption syndromes, by certain foods, and with age. The bioavailability of the drug is decreased by dietary fiber. Greater than 99% of circulating thyroid hormones are bound to plasma proteins including thyroxine-binding globulin, transthyretin (previously called thyroxine-binding prealbumin), and albumin.
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Cleaves unique contribution to medical thought was his realisation that three mechanisms were at work when refined carbohydrates are eaten; fibre depletion, over-consumption and protein stripping, with over- consumption being the most serious. In 1969 Dr. Cleave brought public attention to the low amount of dietary fiber in modern diets that had become rich in processed ingredients.Medicine: Diet with Fiber - Time Magazine (Sep 1977) His work was bolstered by the supporting work of Dr. Denis Burkitt.
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Rice bran Wheat bran Oat bran Bran is often used to enrich breads (notably muffins) and breakfast cereals, especially for the benefit of those wishing to increase their intake of dietary fiber. Bran may also be used for pickling (nukazuke) as in the tsukemono of Japan. Rice bran in particular finds many uses in Japan, where it is known as nuka (; ). Besides using it for pickling, Japanese people add it to the water when boiling bamboo shoots, and use it for dish washing.
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The United States Department of Agriculture states that edamame beans are a "soybean that can be eaten fresh and are best known as a snack with a nutritional punch".USDA government article about edamame. Edamame and other preparations of soybeans are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus, and vitamin K (table). The balance of fatty acids in 100 grams of edamame is 361 mg of omega-3 fatty acids to 1794 mg of omega-6 fatty acids.
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USDA National Nutrient Database, 2015, p. 13 This includes chemical compounds such as acetic or lactic acid, which are not normally considered carbohydrates. It also includes dietary fiber which is a carbohydrate but which does not contribute much in the way of food energy (kilocalories), even though it is often included in the calculation of total food energy just as though it were a sugar. In the strict sense, "sugar" is applied for sweet, soluble carbohydrates, many of which are used in food.
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In a amount, dried whole sesame seeds provide 573 calories and are composed of 5% water, 23% carbohydrates (including 12% dietary fiber), 50% fat, and 18% protein. Whole sesame seeds are rich (20% or more of the Daily Value) in several B vitamins and dietary minerals, especially iron, magnesium, calcium, phosphorus, and zinc. The byproduct that remains after oil extraction from sesame seeds, also called sesame oil meal, is rich in protein (35-50%) and is used as feed for poultry and livestock.
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Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton. Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
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The new tips of watercress leaves can be eaten raw or cooked, although caution should be used when collecting these in the wild because of parasites such as giardia. Watercress is 95% water and has low contents of carbohydrates, protein, fat, and dietary fiber. A 100-gram serving of raw watercress provides 11 calories, is particularly rich in vitamin K (238% of the Daily Value, DV), and contains significant amounts of vitamin A, vitamin C, riboflavin, vitamin B6, calcium, and manganese (table).
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Inulin received no-objection status as generally recognized as safe (GRAS) from the US Food and Drug Administration (FDA), including long-chain inulin as GRAS. In the early 21st century, the use of inulin in processed foods was due in part to its adaptable characteristics for manufacturing. It is approved by the FDA as an ingredient to enhance the dietary fiber value of manufactured foods. Its flavor ranges from bland to subtly sweet (about 10% of the sweetness of sugar/sucrose).
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A variety of vegan foods includes fruits, vegetables and nuts. Vegan nutrition refers to the nutritional and human health aspects of vegan diets. A well- planned, balanced vegan diet is suitable to meet all recommendations for nutrients in every stage of human life. Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron, and phytochemicals; and lower in dietary energy, saturated fat, cholesterol, long- chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B12.
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Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crisp skin, which is rich in dietary fiber. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their vitamin C.
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Compared to apples, persimmons have higher levels of dietary fiber and some dietary minerals, but overall are not a significant source of micronutrients, except for manganese (17% of the Daily Value, DV) and provitamin A beta-carotene (10% DV, table for raw Japanese persimmons per 100 gram amount). In a 100 gram amount, raw American persimmons are a rich source of vitamin C (80% DV) and iron (19% DV). Persimmon fruits contain phytochemicals, such as catechin, gallocatechin and betulinic acid.
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In 1971, Nissin introduced Nissin Cup Noodles, a cup noodle to which boiling water is added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish. It combined the functions of packaging material, cooker when boiling water, and a bowl when eating noodles. Heading off the recent rise in health-consciousness, many manufacturers launched instant noodles with various healthy recipes: noodles with dietary fiber and collagen, low-calorie noodles, and low-sodium noodles.
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Raw spinach is 91% water, 4% carbohydrates, 3% protein, and contains negligible fat. In a serving providing only 23 calories, spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate. Spinach is a good source (10-19% of DV) of the B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.
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Chile has been developing an alternative method of banana flour production using ripe banana waste. Chilean researchers have developed a process that uses over-ripe banana peels to add dietary fiber to the ripe banana fruit, which does not have the resistant starch properties of green bananas. Banana powder is made from dried and ground fully ripened banana puree and thus does not have the fiber of banana peel flour content nor the resistant starch of green banana flour.Sinha, Nirmal.
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Conceptually, weight loss programs might target control of hedonic hunger. Specific research to determine what diet techniques would be most beneficial for those with an increased hedonic hunger would help people modify their immediate availability of food or its palatability. For example, whole grain popcorn may be a better choice than potato chips due to a lower calorie load and an increased sense of satiety. Adding dietary fiber to foods and beverages increases satiety and reduces energy intake at the next meal.
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Another is burdock makizushi (sushi filled with pickled burdock root; the burdock root is often artificially coloured orange to resemble a carrot). In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption. It contains a fair amount of dietary fiber (GDF, 6 g per 100 g), calcium, potassium, and amino acids, and is low in calories. It contains the prebiotic fiber inulin.
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Dried mango is a dried tropical fruit. It is rich in vitamins, dietary fiber, and antioxidants. Before the drying process begins, the mango that has been sliced will usually have moisture on the surface. Hot air drying is a major method of processing agricultural and sideline products, its principle being that hot air is flowing into the chamber to heat the material and speed up the flow of air so that the water drains away quickly and let the mangoes slices dry.
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Constance Virginia Kies (December 13, 1934 – November 30, 1993) was an American nutrition scientist and dietitian. Kies worked as a public school teacher for three years before going against the traditional gender norms of her time and completing an M.S. and Ph.D. from the University of Wisconsin–Madison. Over the duration of her 30-year career at the University of Nebraska–Lincoln, Kies researched nutritional biochemistry. She demonstrated relationships between minerals, proteins, and dietary fiber through pioneering human subject research.
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Sausage-stuffed mushrooms This is a list of notable mushroom dishes and foods, comprising foodstuffs prepared using mushrooms as a primary ingredient. Edible mushrooms have variety of benefits when consumed. Some healthy factors that edible mushrooms can be related to humans are that they have essential nutrients we need for a healthy life, including protein, vitamins B, C and D, and selenium (which helps prevent cancer). They are a good source of iron, copper, riboflavin, niacin and contain dietary fiber.
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Plantain is 32% carbohydrates with 2% dietary fiber and 15% sugars, 1% protein, 0.4% fat, and 65% water, and supplying of food energy in a reference serving (table). Raw plantain is an excellent source (20% or higher of the Daily Value, DV) of vitamin B6 (23% DV) and vitamin C (22% DV), and a good source (10–19% DV) of magnesium and potassium (table). Containing little beta-carotene (457 micrograms per 100 grams), plantain is not a good source of vitamin A (table).
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To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. Among these are oil in the bran, which is removed along with the bran layer, dietary fiber, small amounts of fatty acids, and magnesium. A part of these missing nutrients, such as vitamins B1 and B3, and iron, are sometimes added back into the white rice.
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Canned beans Lima beans, like many other legumes, are a good source of dietary fiber, and a virtually fat-free source of high-quality protein. Lima beans contain both soluble fiber, which helps regulate blood sugar levels and lowers cholesterol, and insoluble fiber, which aids in the prevention of constipation, digestive disorders, irritable bowel syndrome, and diverticulitis. The most abundant mineral in the raw lima bean is potassium, followed by calcium, phosphorus, magnesium, sodium, and iron. When lima beans germinate, there is increased calcium and phosphorus.
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A 100-gram serving of milk chocolate supplies 540 calories. It is 59% carbohydrates (52% as sugar and 3% as dietary fiber), 30% fat and 8% protein (table). Approximately 65% of the fat in milk chocolate is saturated, mainly palmitic acid and stearic acid, while the predominant unsaturated fat is oleic acid (table, see USDA reference for full report). 100-grams of milk chocolate is an excellent source (over 19% of the Daily Value, DV) of riboflavin, vitamin B12 and the dietary minerals, manganese, phosphorus and zinc.
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Dietary fiber can bind to lithocholic acid and aid in its excretion in stool; as such, fiber can protect against colon cancer. LCA (and LCA acetate and LCA propionate) can activate the vitamin D receptor without raising calcium levels as much as vitamin D itself. LCA was also shown to have anti-aging effects in a yeast study. A later study showed that the bile acid accumulates in the inner and outer mitochondrial membranes, altering the mitochondria's lipid composition by promoting or inhibiting various enzymes.
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The biocompatibility of alginate gels has been studied extensively and their safety for consumption is well established. As natural polysaccharides resistant to breakdown by human digestive enzymes, alginates are classified as dietary fiber. Although undigested if eaten, the Ooho capsule will gradually decompose as the calcium diffuses out of the gel matrix in the reverse of the reaction above. CaAlg2 \+ 2NaCl → 2NaAlg + CaCl2 Because it is a single-strand polymer, alginate can be depolymerized (broken into smaller units) by a variety of chemical reactions.
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Soluble fiber also attenuates the absorption of sugar, reduces sugar response after eating, normalizes blood lipid levels and, once fermented in the colon, produces short-chain fatty acids as byproducts with wide-ranging physiological activities (discussion below). Although insoluble fiber is associated with reduced diabetes risk, the mechanism by which this occurs is unknown. Not yet formally proposed as an essential macronutrient (as of 2005), dietary fiber is nevertheless regarded as important for the diet, with regulatory authorities in many developed countries recommending increases in fiber intake.
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Sweetener, flavoring, coloring, fruits and or vegetables are then added, and the liquid is poured into molds to be served as desserts and vegetable aspics or incorporated with other desserts such as a layer of jelly in a cake. Agar-agar is approximately 80% dietary fiber, so it can serve as an intestinal regulator. Its bulking quality has been behind fad diets in Asia, for example the kanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water.
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Newborns need a diet of breastmilk or infant formula. About 40% of the food energy in these milks comes from carbohydrates, mostly from a simple sugar called lactose. As shown in the 2008 Feeding Infants and Toddlers study, the overall diet of babies and toddlers, the primary consumers of baby food, generally meets or significantly exceeds the recommended amount of macronutrients. Toddlers and preschoolers generally ate too little dietary fiber, and preschoolers generally ate too much saturated fat, although the overall fat intake was lower than recommended.
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The raw edible seed of walnut is composed of 4% water, 14% carbohydrates, 15% protein, and 65% fat. In a 100 gram amount, walnuts provide 654 calories and are a rich source (≥20% of Daily Value) of protein, dietary fiber, the B vitamins, niacin, vitamin B6, and folate, and several dietary minerals, particularly manganese. Walnut oil is composed mostly of polyunsaturated fatty acids, particularly alpha-linolenic acid and linoleic acid, although it also contains oleic acid, a monounsaturated fat and 31% of total fat is saturated fat.
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There is a debate about how and to what extent different dietary factors – such as intake of processed carbohydrates, total protein, fat, and carbohydrate intake, intake of saturated and trans fatty acids, and low intake of vitamins/minerals – contribute to the development of insulin and leptin resistance. Evidence indicates that diets possibly protective against metabolic syndrome include low saturated and trans fat intake and foods rich in dietary fiber, such as high consumption of fruits and vegetables and moderate intake of low-fat dairy products.
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Zest is popular in cooking because it contains oils and has a strong flavor similar to that of the orange pulp. The white part of the rind, including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh and other nutrients. Although not as juicy or tasty as the flesh, orange peel is edible and has significant contents of vitamin C, dietary fiber, total polyphenols, carotenoids, limonene and dietary minerals, such as potassium and magnesium.
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Dried, roasted pumpkin seeds are 2% water, 49% fat, 15% carbohydrates, and 30% protein (table). In a 100 gram reference serving, the seeds are calorie-dense (574 kcal), and a rich source (20% of the Daily Value, DV, or higher) of protein, dietary fiber, niacin, iron, zinc, manganese, magnesium, and phosphorus (table). The seeds are a moderate source (10–19% DV) of riboflavin, folate, pantothenic acid, sodium, and potassium (table). Major fatty acids in pumpkin seeds are linoleic acid and oleic acid, with palmitic acid and stearic acid in lesser amounts.
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Similar to other beans, the common bean is high in starch, protein, and dietary fiber, and is an excellent source of iron, potassium, selenium, thiamine, vitamin B6, and folate. Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutritive value and flavor degrade and cooking times lengthen. Dried beans are almost always cooked by boiling, often after being soaked in water for several hours. While the soaking is not strictly necessary, it shortens cooking time and results in more evenly textured beans.
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Whole oats (uncooked) are 68% carbohydrates, 6% fat, and 13% protein (table). In a 100 gram reference amount, whole oats supply 379 calories and contain high amounts (20% or more the Daily Value, DV) of the B vitamins - thiamine and pantothenic acid (40% and 22% DV, respectively) - and several dietary minerals, especially manganese (173% DV) and phosphorus (59% DV). As a rich source of dietary fiber (10 grams per 100 gram serving), whole oats supply beta-glucan (4 grams per 100 gram serving; table), a soluble fiber with cholesterol-lowering effects.
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Recent worldwide increased consumption of animal protein, other changes in nutrition, and increases in childhood obesity have resulted in falling ages of puberty, mainly in those populations with the higher previous ages. In many populations the amount of variation attributable to nutrition is shrinking. Although available dietary energy (simple calories) is the most important dietary influence on timing of puberty, quality of the diet plays a role as well. Lower protein intakes and higher dietary fiber intakes, as occur with typical vegetarian diets, are associated with later onset and slower progression of female puberty.
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Ready-to-use therapeutic foods, which possibly mimic the Citadel Spread recipe, are manufactured for treatment of severe acute malnutrition, as shown in one clinical report. Such formulations support rapid weight gain, supply multiple essential nutrients and are easy for children to eat because they can feed themselves the soft paste from a tear-open individual package. The fortified peanut butter-like paste contains fats, carbohydrates, proteins (macronutrients), vitamins and minerals (micronutrients). Peanut butter is relatively high in calories and an excellent source of vitamin E, B vitamins, dietary fiber and numerous dietary minerals.
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The makers of Soylent claim it contains the nutrients necessary for a healthy lifestyle. There may be social drawbacks of living on a Soylent-only diet, since some critics have said that it comes at the expense of the pleasures from eating and sharing food. Some people have experienced gastrointestinal problems from consumption of Soylent, particularly flatulence. Speculation on the cause of such symptoms is sometimes centered around the amount of dietary fiber contained in the product, which is known to cause such symptoms when diets are abruptly altered to increase amounts of fiber consumption.
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For steam minced pork with salted egg, according to SkipThePie.org,"Nutritional Data for Egg, yolk, raw, frozen, salted".Retrieved 30 October 2014 salted egg contains 622 calories, 52 g of total fat, 8531 mg sodium, 4 g total carbohydrate, 32 g of protein, 54% of vitamin A, 26% of calcium and 47% of iron. Association for Hong Kong Catering Services Management showed that Chinese dry mushrooms has 247 calories, 61.7 g of carbohydrate, 31.6 g dietary fiber,1.2 g of fat,20 g of protein and 11.2 mg of sodium.
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This is usually termed encopresis or soiling in children, and fecal leakage, soiling or liquid fecal incontinence in adults. Anismus is usually treated with dietary adjustments, such as dietary fiber supplementation. It can also be treated with a type of biofeedback therapy, during which a sensor probe is inserted into the person's anal canal in order to record the pressures exerted by the pelvic floor muscles. These pressures are visually fed back to the patient via a monitor who can regain the normal coordinated movement of the muscles after a few sessions.
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Hearts of palm are rich in fiber, potassium, iron, zinc, phosphorus, copper, vitamins B2, B6, and C. They are ranked as a "good" source of protein, riboflavin, and potassium, and as a "very good source" of dietary fiber, vitamin C, folate, calcium, iron, magnesium, phosphorus, zinc, copper, and especially, manganese, along with being a good ratio between omega-3 and omega-6 fatty acids. The high sodium content noted on the chart for hearts of palm relates to the canned product; it is not present in the fresh product.
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Kellogg's Complete Wheat Bran Flakes is a breakfast cereal containing 100% of the United States' Recommended Dietary Allowance of eleven vitamins and minerals, including vitamins B1, B3, B5, B6, B12, C, E, and Iron, Riboflavin, Folic Acid, and Zinc. One 3/4 cup serving contains 3 grams of protein, 5 grams of dietary fiber and 90 calories, 5 of which come from fat. Kellogg's Complete contains no cholesterol. In 2005, a typical box of Kellogg's Complete weights 17.3 ounces (490 grams), has about 17 servings per box, and costs about $4.50.
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Guiding Stars is a patented food-rating system which rates food based on nutrient density with a scientific algorithm. Foods are credited with vitamins, minerals, dietary fiber, whole grains and Omega-3 fatty acids, and discredited for saturated fat, trans fats, and added sodium (salt) and sugar. Rated foods are tagged with one, two or three stars, with three stars the best ranking. The program began at Hannaford Supermarkets in 2006, and is found in over 1,900 supermarkets in Canada and the US. Guiding Stars has expanded into public schools, colleges and hospitals.
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Adopted over brown rice in the second half of the 19th century because it was favored by traders, white rice has led to a beriberi epidemic in Asia. At various times, starting in the 19th century, brown rice and wild rice have been advocated as more healthful alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. Typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight being due to absorbed cooking water.
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It is still recommended that people with diabetes consume a diet that is high in dietary fiber. In 1976, Nathan Pritikin opened a centre where patients were put on programme of diet and exercise (the Pritikin Program). This diet is high on carbohydrates and fibre, with fresh fruit, vegetables, and whole grains. A study at UCLA in 2005 showed that it brought dramatic improvement to a group of people with diabetes or pre-diabetes in three weeks, so that about half no longer met the criteria for the disease.
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Raw passion fruit is 73% water, 22% carbohydrates, 2% protein and 0.7% fat (table). In a 50 gram amount (roughly the size of one fruit), fresh passion fruit contains 18% of the Daily Value (DV) of vitamin C, 21% dietary fiber, B vitamins riboflavin (5.5% DV) and niacin (5% DV), 6% iron and 5% phosphorus (right table). No other micronutrients are in significant content. Several varieties of passionfruit are rich in polyphenol content, and yellow varieties of the fruit were found to contain prunasin and other cyanogenic glycosides in the peel and juice.
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They argue that a vegetarian diet is rich in vitamins, dietary fiber, and complex carbohydrates, and carries with it fewer risks (such as heart disease, obesity, and bacterial infection) than animal flesh. Consequently, they consider the production of meat economically unsound. Some vegetarians are motivated by a lifestyle of simple living or adopt vegetarianism through necessity. For example, in the United Kingdom, necessity changed dietary habits during the period around World War II and the early 1950s, as animal products were strictly rationed and allotment or home-grown fruit and vegetables were readily available.
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A 2015 study found no evidence that the proverb was true: adult consumers of one small apple per day had the same number of physician visits as those who did not eat apples. The study also found that people who ate an apple a day used fewer prescription medications. Other than for a moderate amount of carbohydrates as fructose and dietary fiber, a medium-size apple (182 g with skin) supplies 95 calories and 14% of the Daily Value for vitamin C, but otherwise has a low content of micronutrients.
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Cabbage was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century AD. By the Middle Ages, cabbage had become a prominent part of European cuisine. They can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. World production of cabbage and other brassicas for 2018 was 69 million tonnes, with China accounting for 48% of the total.
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At this point some electrolytes like sodium, magnesium, and chloride are left as well as indigestible parts of ingested food (e.g., a large part of ingested amylose, starch which has been shielded from digestion heretofore, and dietary fiber, which is largely indigestible carbohydrate in either soluble or insoluble form). As the chyme moves through the large intestine, most of the remaining water is removed, while the chyme is mixed with mucus and bacteria (known as gut flora), and becomes feces. The ascending colon receives fecal material as a liquid.
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Diet quality can be improved by reducing the consumption of energy-dense foods, such as those high in fat or sugars, and by increasing the intake of dietary fiber. However, large-scale analyses have found an inverse relationship between energy density and energy cost of foods in developed nations. Low- income populations are more likely to live in neighborhoods that are considered "food deserts" or "food swamps" where nutritional groceries are less available. Medications can be used, along with a suitable diet, to reduce appetite or decrease fat absorption.
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Highly-fermentable fiber residues, such as those from resistant starch, oat bran, pectin, and guar are transformed by colonic bacteria into short-chain fatty acids (SCFA) including butyrate, producing more SCFA than less fermentable fibers such as celluloses. One study found that resistant starch consistently produces more butyrate than other types of dietary fiber. The production of SCFA from fibers in ruminant animals such as cattle is responsible for the butyrate content of milk and butter. Fructans are another source of prebiotic soluble dietary fibers which can be digested to produce butyrate.
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Of these, 9% are symptomatic, depending on the competence of the lower esophageal sphincter (LES). 95% of these are "sliding" hiatal hernias, in which the LES protrudes above the diaphragm along with the stomach, and only 5% are the "rolling" type (paraesophageal), in which the LES remains stationary, but the stomach protrudes above the diaphragm. Hiatal hernias are most common in North America and Western Europe and rare in rural African communities. Some have proposed that insufficient dietary fiber and the use of a high sitting position for defecation may increase the risk.
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The heat conducts throughout the food causing proteins to denature, starches to undergo starch gelatinization, and dietary fiber to soften. While most foods need batter coatings for protection, it is not as necessary for cooked noodles and potatoes because their high starch content enables them to hold more moisture and resist shrinking. Meats may be cooked before deep frying to ensure that they are done inside while keeping juiciness. When performed properly, deep frying does not make food excessively greasy, because the moisture in the food repels the oil.
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Evidence for the benefit of dietary changes alone, however, is limited, with some evidence for a diet high in green leafy vegetables and some for limiting the intake of sugary drinks. There is an association between higher intake of sugar-sweetened fruit juice and diabetes, but no evidence of an association with 100% fruit juice. A 2019 review found evidence of benefit from dietary fiber. In those with impaired glucose tolerance, diet and exercise either alone or in combination with metformin or acarbose may decrease the risk of developing diabetes.
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In a 100-gram serving, dried whole sunflower seeds provide 584 calories and are composed of 5% water, 20% carbohydrates, 51% total fat and 21% protein (table). The seeds are a rich source (20% or higher of the Daily Value, DV) of protein (42% DV), dietary fiber (36% DV), many B vitamins (23–129% DV) and vitamin E (234% DV). The seeds also contain high levels of dietary minerals, including magnesium, manganese, phosphorus, iron and zinc (40–94% DV). Half of a 100-gram serving is fat, mainly monounsaturated and polyunsaturated fats, principally linoleic acid.
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Raw sweet cherries are 82% water, 16% carbohydrates, 1% protein, and negligible in fat (table). As raw fruit, sweet cherries provide little nutrient content per 100 g serving, as only dietary fiber and vitamin C are present in moderate content, while other vitamins and dietary minerals each supply less than 10% of the Daily Value (DV) per serving, respectively (table). Compared to sweet cherries, raw sour cherries contain 50% more vitamin C per 100 g (12% DV) and about 20 times more vitamin A (8% DV), beta-Carotene in particular (table).
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Excessive intake of dietary fiber can reduce the transit time through the intestines to such a degree that other nutrients cannot be absorbed. However, this effect is often not seen in practice and reduction of absorbed minerals can be attributed mainly to the phytic acids in fibrous food. Foods high in calcium eaten simultaneously with foods containing iron can decrease the absorption of iron via an unclear mechanism involving iron transport protein hDMT1, which calcium can inhibit. Some proteins can also be antinutrients, such as the trypsin inhibitors and lectins found in legumes.
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In a 100-g serving, raw Swiss chard provides of food energy and has rich content (> 19% of the Daily Value, DV) of vitamins A, K, and C, with 122%, 1038%, and 50%, respectively, of the DV. Also having significant content in raw chard are vitamin E and the dietary minerals, magnesium, manganese, iron, and potassium. Raw chard has low content of carbohydrates, protein, fat, and dietary fiber. When chard is boiled, vitamin and mineral contents are reduced compared to raw chard, but still supply significant proportions of the DV (table).
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Its taste and odor have been described as "pleasant" or "sweet" and somewhat like citrus, although the cuticle of the cap may taste acidic. Chemical analysis of fresh fruit bodies collected in Mexico showed them to have the following composition: moisture 94.53%; ash 0.323%; dietary fiber 3.024%; fat 0.368%; and protein 1.581%. The free fatty acid content of dried fruit bodies was 4.5%, slightly more than the common button mushroom (Agaricus bisporus), which had 3.5%. The majority of this total was oleic acid (1.95%), followed by linoleic acid (1.68%) and palmitic acid (1.69%).
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A 3/4 cup (55 grams) serving contains: 190 calories, 40 from fat; total fat 5 g; trans fat 0 g; cholesterol 0 mg; sodium 135 mg; potassium 250 mg; total carbohydrates 38 g; dietary fiber 10 g; soluble fiber 2 g; insoluble fiber 8 g; sugars less than 1 g. It contains the following daily values: vitamin C 2%; calcium 4%; iron 10%; thiamin 50%; riboflavin 50%; niacin 50%; phosphorus 20%; magnesium 25%. Ingredients: whole wheat kernels, whole flaxseed, salt, barley malt, niacin, riboflavin (vitamin B2), thiamin mononitrate (vitamin B1).
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The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing. Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.
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Southeast Asian-style stir-fried Ipomoea aquatica in chili and sambal Vegetables (and some fruit) for sale on a street in Guntur, India Vegetables play an important role in human nutrition. Most are low in fat and calories but are bulky and filling. They supply dietary fiber and are important sources of essential vitamins, minerals, and trace elements. Particularly important are the antioxidant vitamins A, C, and E. When vegetables are included in the diet, there is found to be a reduction in the incidence of cancer, stroke, cardiovascular disease, and other chronic ailments.
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Drying raisins at Gata de Gorgos, Video by Valencian Museum of Ethnology. Raisins are rich in dietary fiber, carbohydrates with a low glycemic index, and minerals like copper and iron, with a low fat content. Raisins are often recommended as a snack for weight control because they help the control of glucose, the good functioning of the digestive system and the regulation of blood pressure. Replacing unhealthy snacks with raisins as a dietary habit has shown positive benefits in patients with type 2 diabetes, including reduced diastolic blood pressure and increased levels of plasma antioxidants.
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Raw pistachios are 4% water, 45% fat, 28% carbohydrates, and 20% protein (table). In a 100 gram reference amount, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals, and the B vitamins, thiamin (76% DV) and vitamin B6 (131% DV) (table). Pistachios are a moderate source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E, and vitamin K (table). The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats.
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Also, these policies have aided gains in life expectancy achieved in the last few decades by reducing the rate of premature deaths due to obesity and chronic diseases. From the standpoint of policy makers, the diets of lower income families within developing countries need to contain higher quantities of nutrients such as dietary protein, iron, calcium, vitamin A, and vitamin C, in relation to overall energy intake. By contrast, food policies for developed countries should encourage lower consumption of energy-dense foods such as those high in dietary fat and sugars, while promoting higher intakes of dietary fiber for improving health.
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A bland diet is a diet consisting of foods that are generally soft, low in dietary fiber, cooked rather than raw, and not spicy. Fried and fatty foods, strong cheeses, whole grains (rich in fiber), and the medications aspirin and ibuprofen are also avoided while on this diet. Such a diet is called bland because it is soothing to the digestive tract (it minimizes irritation of tissues). It can also be bland in the sense of "lacking flavor", but it does not always have to be so; nonirritating food can be appetizing food, depending on preparation and individual preferences.
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Prunes Raw, fresh plums that have not been dried into prunes A prune is a dried plum of any cultivar, mostly the European plum (Prunus domestica). Use of the term "prune" for fresh plums is obsolete except when applied to varieties (of plum) grown for drying. Most prunes are freestone cultivars (the pit is easy to remove), whereas most plums grown for fresh consumption are clingstone (the pit is more difficult to remove). Prunes are 64% carbohydrates including dietary fiber, 2% protein, a rich source of vitamin K, and a moderate source of B vitamins and dietary minerals.
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100 grams of raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein (table). Soybeans are an exceptional source of essential nutrients, providing in a 100 gram serving (raw, for reference) high contents of the Daily Value (DV) especially for protein (36% DV), dietary fiber (37%), iron (121%), manganese (120%), phosphorus (101%) and several B vitamins, including folate (94%) (table). High contents also exist for vitamin K, magnesium, zinc and potassium (table). For human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors).
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Raw cashews are 5% water, 30% carbohydrates, 44% fat, and 18% protein (table). In a 100 gram reference amount, raw cashews provide 553 Calories, 67% of the Daily Value (DV) in total fats, 36% DV of protein, 13% DV of dietary fiber and 11% DV of carbohydrates. Cashews are rich sources (20% or more of the DV) of dietary minerals, including particularly copper, manganese, phosphorus, and magnesium (79-110% DV), and of thiamin, vitamin B6 and vitamin K (32-37% DV) (table). Iron, potassium, zinc, and selenium are present in significant content (14-61% DV) (table).
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It is abundant in cereals (wheat, maize, rice), potatoes, and processed food based on cereal flour, such as bread, pizza or pasta. Sugars appear in human diet mainly as table sugar (sucrose, extracted from sugarcane or sugar beets), lactose (abundant in milk), glucose and fructose, both of which occur naturally in honey, many fruits, and some vegetables. Table sugar, milk, or honey are often added to drinks and many prepared foods such as jam, biscuits and cakes. Cellulose, a polysaccharide found in the cell walls of all plants, is one of the main components of insoluble dietary fiber.
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A 100-gram portion of hulled hemp seeds supplies 586 calories. They contain 5% water, 5% carbohydrates, 49% total fat, and 31% protein. Hemp seeds are notable in providing 64% of the Daily Value (DV) of protein per 100-gram serving. Hemp seeds are a rich source of dietary fiber (20% DV), B vitamins, and the dietary minerals manganese (362% DV), phosphorus (236% DV), magnesium (197% DV), zinc (104% DV), and iron (61% DV). About 73% of the energy in hemp seeds is in the form of fats and essential fatty acids, mainly polyunsaturated fatty acids, linoleic, oleic, and alpha-linolenic acids.
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Tomato pomace is an inexpensive by-product of tomato manufacturing. Effectively, it is what is left over after processing tomatoes for juice, ketchup, soup, and so forth. It is sometimes used in pet and livestock food manufacturing as a source of dietary fiber, as well as B vitamins, Lycopene and (to a lesser extent) vitamin A. As the primary component of tomato pomace is the tomato skin, it has the potential for higher amounts of pesticide residues than tomatoes themselves. As tomato pomace tends to be about 75% water, the cost of shipping tends to be very high (due to weight).
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For overweight and obese people with diabetes, the most important aspect of any diet is that it results in loss of body fat. Losing body fat has been proven to improve blood glucose control and lower insulin levels. The most agreed-upon recommendation is for the diet to be low in sugar and refined carbohydrates, while relatively high in dietary fiber, especially soluble fiber. Likewise, people with diabetes may be encouraged to reduce their intake of carbohydrates that have a high glycemic index (GI), although the ADA and Diabetes UK note that further evidence for this recommendation is needed.
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The short-chain fatty acids are produced in the large intestine where they are rapidly absorbed from the colon, then are metabolized in colonic epithelial cells, liver or other tissues. The fermentation of resistant starch produces more butyrate than other types of dietary fibers. Modest amounts of gases such as carbon dioxide, methane, and hydrogen are also produced in intestinal fermentation. One review estimated that the acceptable daily intake of resistant starch may be as high as 45 grams in adults, an amount exceeding the total recommended intake for dietary fiber of 25–38 grams per day.
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A pecan nut is 4% water, 72% fat, 9% protein, and 14% carbohydrates (table). In a 100 g reference amount, pecans provide 691 Calories and a rich source (20% or more of the Daily Value, DV) of total fat, protein, dietary fiber (38% DV), manganese (214% DV), magnesium (34% DV), phosphorus (40% DV), zinc (48% DV), and thiamin (57% DV) (table). Pecans are a moderate source (10-19% DV) of iron and B vitamins. Pecan fat content consists principally of monounsaturated fatty acids, mainly oleic acid (57% of total fat), and the polyunsaturated fatty acid, linoleic acid (30% of total fat).
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A reference serving of uncooked spelt provides of food energy and is a rich source (20% or more of the Daily Value) of protein, dietary fiber, several B vitamins, and numerous dietary minerals (table). Highest nutrient contents include manganese (143% DV), phosphorus (57% DV), and niacin (46% DV). Spelt contains about 70% total carbohydrates, including 11% as dietary fibre, and is low in fat (table). Spelt contains gluten and is therefore suitable for baking, but this component also makes it unsuitable for people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy.
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Besides simple starches, raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene (a provitamin A carotenoid), with moderate contents of other micronutrients, including vitamin B5, vitamin B6 and manganese (table). When cooked by baking, small variable changes in micronutrient density occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving (right table). The Center for Science in the Public Interest ranked the nutritional value of sweet potatoes as highest among several other foods. In addition, their leaves are edible and can be prepared like spinach or turnip greens.
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Beauchemin's research in the area of rumen function has led to guidelines that minimize ruminal acidosis in dairy cows and feedlot cattle, while maintaining high levels of animal production. She studied the dietary factors that contribute to subacute ruminal acidosis, as well as the role of physically effective fiber in stimulating rumen function and digestion. The results from these studies have contributed to dietary fiber recommendations for cattle. Beauchemin is also internationally recognized for her work in the area of improving the utilization of forages by ruminants through the use of feed enzyme technology and other feed additives.
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Western vegetarian diets are typically high in carotenoids, but relatively low in omega-3 fatty acids and vitamin B12. Vegans can have particularly low intake of vitamin B and calcium if they do not eat enough items such as collard greens, leafy greens, tempeh and tofu (soy). High levels of dietary fiber, folic acid, vitamins C and E, and magnesium, and low consumption of saturated fat are all considered to be beneficial aspects of a vegetarian diet. A well planned vegetarian diet will provide all nutrients in a meat-eater's diet to the same level for all stages of life.
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Peanuts are rich in essential nutrients (right table, USDA nutrient data). In a reference serving, peanuts provide of food energy and are an excellent source (defined as more than 20% of the Daily Value, DV) of several B vitamins, vitamin E, several dietary minerals, such as manganese (95% DV), magnesium (52% DV) and phosphorus (48% DV), and dietary fiber (right table). They also contain about 25 g of protein per 100 g serving, a higher proportion than in many tree nuts. Some studies show that regular consumption of peanuts is associated with a lower specific risk of mortality from certain diseases.
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White fonio, Digitaria exilis, also called "hungry rice" by Europeans because they misunderstood the reason for its popularity among West Africans, is the most common of a diverse group of wild and domesticated Digitaria species that are harvested in the savannas of West Africa. Fonio has the smallest seeds of all species of millet. It has potential to improve nutrition, boost food security, foster rural development, and support sustainable use of the land. Nutritious, gluten-free, and high in dietary fiber, fonio is one of the world's fastest-growing cereals, reaching maturity in as little as six to eight weeks.
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According to a paper published in Nature, dogs have acquired the ability to digest starch and it can be used as a readily available energy source. Furthermore, the inclusion of dietary fiber sources is important for a dog's gastrointestinal health and stool quality. The moderately fermentable fibers will form a gel in water and have a lower transit time in the intestines, which will give the microbiota more time to ferment the fiber into short chain fatty acids, used by the enterocyte as energy. The net result of this will be a healthier villi which will maximize absorption.
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The alcoholic version uses sake kasu as a main ingredient for the drink. The non-alcoholic version uses rice and rice koji as the main ingredient of the drink. Amazake that uses rice koji as one of the main ingredients is more nutritious than amazake that uses sake kasu as the main ingredient. The rice koji version of amazake has similar nutritious value as an IV drip, including glucose, vitamin B1, B2 and B6, dietary fiber, glutamine, folic acid, and ferulic acid. The amazake that uses rice koji has also been called “IV drip to drink”.
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Pumpkin seeds just scooped from the fruit Pumpkin seeds after shelling, roasting, and salting Dried pumpkin seeds in husks A pumpkin seed, also known in North America as a pepita (from the Mexican , "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk, and are light green in color after the husk is removed. Some cultivars are huskless, and are grown only for their edible seed. The seeds are nutrient- and calorie- rich, with especially high content of fat (particularly linoleic acid and oleic acid), protein, dietary fiber, and numerous micronutrients.
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The Rome classification diagnostic criteria for functional defecation disorders is as follows: The diagnostic criteria for dyssynergic defecation is given as "inappropriate contraction of the pelvic floor or less than 20% relaxation of basal resting sphincter pressure with adequate propulsive forces during attempted defecation." The diagnostic criteria for inadequate defecatory Propulsion is given as "inadequate propulsive forces with or without inappropriate contraction or less than 20% relaxation of the anal sphincter during attempted defecation." The Rome criteria recommend that anorectal testing is not usually indicated in patients with symptoms until patients have failed conservative treatment (e.g., increased dietary fiber and liquids; elimination of medications with constipating side effects whenever possible).
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In comparison to cow's milk, oat milk is similar in total calories per liquid volume (per cup serving, 120 vs 149 calories for cow's milk), has half the protein content, somewhat less total fat, but only about 10% of the saturated fat content, and about 1.5 times the total carbohydrate (although simple sugars are half that of cow's milk). Cow's milk has no fiber, but oat milk has 2 g dietary fiber per serving. Calcium and potassium contents are comparable, although oat milk – as for all plant-based milks – may be fortified with specific nutrients during manufacturing. See the article Plant milk for details.
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A high glycemic food causes a more rapid rise in blood glucose levels after meals. High glycemic foods are ideal for energy recovery after exercise or for a person experiencing hypoglycemia. The glycemic effect of foods depends on a number of factors such as the type of starch (amylose versus amylopectin), physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal — adding vinegar, for example, will lower the glycemic response. The presence of fat or soluble dietary fiber can slow the gastric emptying rate, thus lowering the glycemic response.
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Natural phenols are mostly phenolic acids, namely, 3,4-dihydroxybenzoic, 4-hydroxybenzoic, vanillic, caffeic, p-coumaric, ferulic, syringic and sinapic acids. Though both require prolonged cooking, a soak solution (1.5% NaHCO3 \+ 0.5% + 0.75% citric acid) has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts. Horse gram seed contains carbohydrate (57.2% w/w), protein (22% w/w), dietary fiber (5.3% w/w), fat (0.50% w/w), calcium (287 mg), phosphorus (311 mg), iron (6.77 mg) and calories (321 kcal) as well as vitamins like thiamine (0.4 mg), riboflavin (0.2 mg) and niacin (1.5 mg) per 100 grams of dry matter.
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Oat, barley, and wheat plant materials are occasionally cut green and made into hay for animal fodder; however they are more usually used in the form of straw, a harvest byproduct where the stems and dead leaves are baled after the grain has been harvested and threshed. Straw is used mainly for animal bedding. Although straw is also used as fodder, particularly as a source of dietary fiber, it has lower nutritional value than hay. It is the leaf and seed material in the hay that determines its quality, because they contain more of the nutrition value for the animal than the stems do.
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Raw, yellow, sweet maize kernels are composed of 76% water, 19% carbohydrates, 3% protein, and 1% fat (table). In a 100-gram serving, maize kernels provide 86 calories and are a good source (10–19% of the Daily Value) of the B vitamins, thiamin, niacin (but see Pellagra warning below), pantothenic acid (B5) and folate (right table for raw, uncooked kernels, USDA Nutrient Database). In moderate amounts, they also supply dietary fiber and the essential minerals, magnesium and phosphorus whereas other nutrients are in low amounts (table). Maize has suboptimal amounts of the essential amino acids tryptophan and lysine, which accounts for its lower status as a protein source.
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Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and contain negligible fat. In a 100 gram reference amount, they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as folate and vitamin B6 (USDA nutrient table, right); essential minerals and dietary fiber exist in moderate to low amounts (table). Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties. Although boiling reduces the level of sulforaphane, steaming, microwave cooking, and stir frying do not cause a significant loss.
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Isolated and extracted resistant starch and foods rich in resistant starch have been used to fortify foods to increase their dietary fiber content. Typically, food fortification utilizes RS2 resistant starch from high amylose corn, RS3 resistant starch from cassava and RS4 resistant starch from wheat and potato, as these sources can survive varying degrees of food processing without losing their resistant starch content. Resistant starch has a small particle size, white appearance, bland flavor and low water-holding capacity. Resistant starch typically replaces flour in foods such as bread and other baked goods, pasta, cereal and batters because it can produce foods with similar color and texture of the original food.
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Butyrate that is produced in the colon through microbial fermentation of dietary fiber is primarily absorbed and metabolized by colonocytes and the liver for the generation of ATP during energy metabolism; however, some butyrate is absorbed in the distal colon, which is not connected to the portal vein, thereby allowing for the systemic distribution of butyrate to multiple organ systems through the circulatory system. Butyrate that has reached systemic circulation can readily cross the blood-brain barrier via monocarboxylate transporters (i.e., certain members of the SLC16A group of transporters). Other transporters that mediate the passage of butyrate across lipid membranes include SLC5A8 (SMCT1), SLC27A1 (FATP1), and SLC27A4 (FATP4).
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Curiously Cinnamon consists of wholegrain wheat and rice squares about 1.37cm in size, which are then coated with a blend of cinnamon and sugar, and fortified with various vitamins and minerals. One serving of Cinnamon Toast Crunch cereal, equal to ¾ cup (177 mL) or 31 g, has 130 calories (544 kJ), or 170 calories (711 kJ) with ½ cup (118 mL) of skim milk. A single serving has 3 g of total fat, no cholesterol, 220 mg of sodium, and 45 mg of potassium. One serving has 25 g of total carbohydrates with 2 g of dietary fiber and 9 g of sugars with 14 g of other carbohydrates.
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Resistant starch Banana flour (green variety) has gained the attention of nutritional researchers and dieters as an excellent and useful source of resistant starch. Resistant starch refers starch that resists digestion - it is not broken down in the small intestine, but reaches the large intestine, where it functions as a fermentable dietary fiber. Banana flour may have a high resistant starch content (>60%) or it may have a low resistant starch content (<10%), depending upon the drying procedures of the specific ingredient. Banana flour is often used raw, for example as an ingredient in smoothies or nutrition bars, because cooking may reduce the resistant starch content.
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Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet. Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.
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Psyllium husk Psyllium , or ispaghula (isabgol) , is the common name used for several members of the plant genus Plantago whose seeds are used commercially for the production of mucilage. Psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea, and occasionally as a food thickener. It is commonly used as a food ingredient in manufactured breakfast cereals which may contribute to a healthy lifestyle by improving blood cholesterol levels and gastrointestinal function. Use of psyllium in the diet for three weeks or longer lowers blood cholesterol levels in people with elevated cholesterol, and lowers blood glucose levels in people with type 2 diabetes.
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Total dietary fiber is not standard on pet food labels and generally only crude fiber is provided, which does not given an indication of the solubility of fermentability of an ingredients. If non-soluble or non-fermentable fiber is found within the diet, the animal is likely to experience increased fecal bulk and moisture as well as a diluted energy intake. Consequently, dogs may experience decreased nutrient absorption, dehydration, pathogenic bacterial growth in the gut and diarrhea. Avoiding diets with crude fiber levels over 3% or high inclusions of ingredients such as cellulose or peanut hulls will assist in preventing some consequences such as pathogenic bacterial growth, colonic atrophy and dehydration.
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Sixteen samples of Tylosema esculentum from Botswana, Namibia, and South Africa were tested, and the plant's chemical composition was analyzed. The results showed that the Marama bean seeds contained high lipid and protein levels (29-38% protein content, 32-42% lipid content, and 19-27% dietary fiber content), which are higher in value than other legumes. Tylosema esculentum can also be used for other nutritional sources such as for oil, milk, and flour. After learning more about the benefits of nutrition of this perennial legume, many families hope to have the Marama bean as part of the commercial market in order to stabilize food security and improve food diversity.
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Coca-Cola Fiber+ or "Coca-Cola plus" is a diet variant of the soft drink Coca- Cola with added dietary fiber in the form of dextrin. It was developed by Coca-Cola Asia Pacific and launched locally in Japan during March 2017. The soft drink has been approved by the Japanese FOSHU as a functional beverage and is meant to serve as an option for health-conscious consumers who have varying desires when it comes to beverages, such as sweetened/non-sweetened, more/less caffeinated, or in the case of Coca-Cola Fiber+ more fiber. These health claims are disputed as exaggerating the positive effects of consuming dextrin.
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Walnuts without shells are 4% water, 15% protein, 65% fat, and 14% carbohydrates, including 7% dietary fiber (table). In a 100-gram reference serving, walnuts provide and rich content (20% or more of the Daily Value or DV) of several dietary minerals, particularly manganese at 163% DV, and B vitamins (table). While English walnuts are the most commonly consumed, their nutrient density and profile are generally similar to those of black walnuts. Unlike most nuts that are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), although it does contain oleic acid as 13% of total fats.
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The relationship between some gut flora and humans is not merely commensal (a non-harmful coexistence), but rather a mutualistic relationship. Some human gut microorganisms benefit the host by fermenting dietary fiber into short-chain fatty acids (SCFAs), such as acetic acid and butyric acid, which are then absorbed by the host. Intestinal bacteria also play a role in synthesizing vitamin B and vitamin K as well as metabolizing bile acids, sterols, and xenobiotics. The systemic importance of the SCFAs and other compounds they produce are like hormones and the gut flora itself appears to function like an endocrine organ, and dysregulation of the gut flora has been correlated with a host of inflammatory and autoimmune conditions.
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According to the USDA National Nutrient Database, of raw lentils (variety unspecified) provide of food energy; the same weight of cooked lentils provides . Raw lentils are 8% water, 63% carbohydrates including 11% dietary fiber, 25% protein, and 1% fat (table). Cooked lentils (when boiled) are a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, including folate (45% DV), iron (25% DV), manganese (24% DV), and phosphorus (26% DV). They are a good source (10% or more of the Daily Value) of several nutrients including thiamine (15% DV), pantothenic acid (13% DV), vitamin B6 (14% DV), magnesium (10% DV), copper (13% DV), and zinc (13%) (see table).
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Colon cleansing, also known as colon therapy, or colon hydrotherapy, or a colonic, or colonic irrigation encompasses a number of alternative medical therapies claimed to remove unspecified toxins from the colon and intestinal tract by removing supposed accumulations of feces. Colon cleansing in this context should not be confused with an enema which introduces fluid into the colon, often under mainstream medical supervision, for a limited number of purposes including severe constipation and medical imaging. Some forms of colon hydrotherapy use tubes to inject water, sometimes mixed with herbs or with other liquids, into the colon via the rectum using special equipment. Oral cleaning regimes use dietary fiber, herbs, dietary supplements, or laxatives.
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In the typical serving size of 1–3 cloves (3–9 grams), garlic provides no significant nutritional value, with the content of all essential nutrients below 10% of the Daily Value (DV) (table). When expressed per 100 grams, garlic contains several nutrients in rich amounts (20% or more of the DV), including vitamins B6 and C, and the dietary minerals manganese and phosphorus. Per 100 gram serving, garlic is also a moderate source (10–19% DV) of certain B vitamins, including thiamin and pantothenic acid, as well as the dietary minerals calcium, iron, and zinc (table). The composition of raw garlic is 59% water, 33% carbohydrates, 6% protein, 2% dietary fiber, and less than 1% fat.
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According to Abram Hoffer, "primitive" peoples do not consume processed foods and do not have "degenerative" diseases. In contrast, typical "Western" diets are said to be insufficient for long-term health, necessitating the use of megadose supplements of vitamins, dietary minerals, proteins, antioxidants, amino acids, ω-3 fatty acids, ω-6 fatty acids, medium-chain triglycerides, dietary fiber, short and long chain fatty acids, lipotropes, systemic and digestive enzymes, other digestive factors, and prohormones to ward off hypothetical metabolism anomalies at an early stage, before they cause disease. Orthomolecularists say that they provide prescriptions for optimal amounts of micronutrients after individual diagnoses based on blood tests and personal histories. Lifestyle and diet changes may also be recommended.
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Lustig's research examines links between excess consumption of fructose—a component of sucrose (table sugar), honey, fruit and some vegetables—and the development of metabolic syndrome. Metabolic syndrome can include type 2 diabetes, high blood pressure, cardiovascular disease, non-alcoholic fatty liver disease, obesity and the phenomenon "TOFI" ("thin-outside-fat-inside"). Lustig argues that fructose can be consumed safely within whole fruits and vegetables because of the role played by the accompanying dietary fiber. But he maintains that the liver is damaged by the fructose in table sugar and high-fructose corn syrup that are added to food and beverages (particularly convenience food and soft drinks), and by the fructose in fruit juice and vegetable juice.
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Braconnot, Henri (1825) "Recherches sur un nouvel acide universellement répandu dans tous les vegetaux" (Investigations into a new acid spread throughout all plants), Annales de chimie et de physique, series 2, 28 : 173-178. From page 178: … je propose le nom pectique, de πηχτες, coagulum, … ( … I propose the name pectique, from πηχτες [pectes], coagulum [coagulated material, clot, or curd], … ). It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
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Air-popped popcorn is naturally high in dietary fiber and antioxidants, low in calories and fat, and free of sugar and sodium. This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat or sodium. For the sake of flavor, however, large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets. One example of this first came to public attention in the mid-1990s, when the Center for Science in the Public Interest produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign.
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Chenopodium quinoa near Cachilaya, Lake Titicaca, Bolivia Quinoa (Chenopodium quinoa; or , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5.2–7.0 thousand years ago, and for human consumption 3–4 thousand years ago in the Lake Titicaca basin of Peru and Bolivia.
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The DA plans to distribute materials and mechanisms for crop and livestock intervention worth ($3.1 million), which includes 5,000 coffea mother plants and 1,000 cocoa bean seedlings from the Bureau of Plant Industry, to 17 local government units in Batangas. The Philippine Carabao Center and National Dairy Authority delivered of corn silages and of rice straws, a total of of dietary fiber, to Batangas. A brickworks in Biñan, Laguna used the ash spewed from Taal to manufacture hollow blocks and bricks. Through a combination of ash, sand, cement and discarded plastic waste, around 5,000 bricks were manufactured a day and used to rebuild houses and other buildings that were damaged by the eruption.
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Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fiber, folate, and certain dietary minerals, such as iron and phosphorus in a 100 gram reference amount (see adjacent nutrition table). Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10–16% of the DV. Compared to reference levels established by the United Nations Food and Agriculture Organization and World Health Organization, proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids. A reference serving of cooked chickpeas provides of food energy. Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table).
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In a 100-gram serving, flaxseed contains high levels (> 19% of the Daily Value, DV) of protein, dietary fiber, several B vitamins, and dietary minerals. Ten grams of flaxseed contains one gram of water-soluble fiber (which lowers blood cholesterol) and three grams of insoluble fiber (which helps prevent constipation). Flaxseeds are especially rich in thiamine, magnesium, potassium, and phosphorus (DVs above 90%). Flax contains hundreds of times more lignans than other plant foods. As a percentage of total fat, flaxseeds contain 54% omega-3 fatty acids (mostly ALA), 18% omega-9 fatty acids (oleic acid), and 6% omega-6 fatty acids (linoleic acid); the seeds contain 9% saturated fat, including 5% as palmitic acid.
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Dietary fibers can change the nature of the contents of the gastrointestinal tract and can change how other nutrients and chemicals are absorbed through bulking and viscosity. Some types of soluble fibers bind to bile acids in the small intestine, making them less likely to re-enter the body; this in turn lowers cholesterol levels in the blood from the actions of cytochrome P450-mediated oxidation of cholesterol. Insoluble fiber is associated with reduced risk of diabetes, but the mechanism by which this is achieved is unknown. One type of insoluble dietary fiber, resistant starch, may increase insulin sensitivity in healthy people, in type 2 diabetics, and in individuals with insulin resistance, possibly contributing to reduced risk of type 2 diabetes.
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Current recommendations from the United States National Academy of Sciences, Institute of Medicine, state that for Adequate Intake, adult men ages 19–50 consume 38 grams of dietary fiber per day, men 51 and older 30 grams, women ages 19–50 to consume 25 grams per day, women 51 and older 21 grams. These are based on an observed intake level of 14 grams per 1,000 Calories among those with lower risk of coronary heart disease.Linus Pauling Institute at Oregon State University The AND (Academy of Nutrition and Dietetics, previously ADA) recommends a minimum of 20–35 g/day for a healthy adult depending on calorie intake (e.g., a 2000 Cal/8400 kJ diet should include 25 g of fiber per day).
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A specially developed strain of barley, high in resistant starch Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods but is also added to foods by the addition of dried raw foods, and isolated or manufactured types of resistant starch. Some types of resistant starch (RS1, RS2 and RS3) are fermented by the large intestinal microbiota, conferring benefits to human health through the production of short-chain fatty acids, increased bacterial mass, and promotion of butyrate- producing bacteria. Resistant starch has some of the same physiologic effects as dietary fiber, which is why it functions as a mild laxative and why consuming it in high doses can lead to flatulence.
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Fat has more nutritional energy per cup, but researchers found that in general low fat milk drinkers do absorb less fat, and will compensate for the energy deficit by eating more carbohydrates. They also found that the lower milk fat drinkers also ate more fruits and vegetables, while the higher milk fat drinkers also ate more meat and sweets. Nutrition intake between whole milk drinkers and skimmed or low fat drinkers is different. An analysis of a survey done by the U. S. Department of Agriculture showed that consumers of reduced or low fat milk had greater intake of vitamins, minerals, and dietary fiber compared to the group of whole milk drinkers, yet zinc, vitamin E, and calcium were all under consumed in each group.
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However, reviews of early 2016 have been more cautious: concerns were raised about the quality of previous systematic reviews examining the impact of a Mediterranean diet on cardiovascular risk factors, further standardized research has been found to be necessary, and the evidence for the possible prevention of vascular disease by the Mediterranean diet was "limited and highly variable". Reviews in 2016-17 reached similar conclusions about the ability of a Mediterranean diet to improve cardiovascular risk factors, such as lowering the risk for hypertension and other cardiovascular diseases. The Mediterranean diet is low in saturated fat with high amounts of monounsaturated fat and dietary fiber. One possible factor is the potential health effects of olive oil in the Mediterranean diet.
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The German Society for Nutrition does not recommend vegan diets for children or adolescents, or during pregnancy and breastfeeding. There is inconsistent evidence for vegan diets providing a protective effect against metabolic syndrome, but some evidence suggests that a vegan diet can help with weight loss, especially in the short term. Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron, and phytochemicals; and lower in dietary energy, saturated fat, cholesterol, long- chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B12. As a result of the elimination of all animal products, a vegan diet may lead to nutritional deficiencies that nullify any beneficial effects and may cause serious health issues.
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Dietary fiber, which is found only in plants, has benefits including an ability to gather up harmful chemicals from the intestines, but there were claims that it inhibited the uptake of iron. The China Study provided evidence for an increase in iron absorption with an increase in fiber because high- fiber foods are also high in iron. Where iron levels were low, in some rural areas, the problem was associated with parasitic diseases. Another class of chemicals found almost exclusively in plants is the antioxidants such as carotenoids, ascorbic acid (vitamin C) and vitamin E. These provide much of the color in plant food and are designed to combat free radicals, a harmful byproduct of photosynthesis but also present in the human body for a variety of reasons.
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The main ingredients in Dubble Bubble gum are Sugar, Dextrose, Corn Syrup, Gum Base, Tapioca Dextrin, Titanium Dioxide, Confectioner's Glaze, Carnauba Wax, Corn Starch, Artificial Flavors, Artificial Colors, (FD&C; Red 40, Blue 1, Yellow 5, Yellow 6, Red 3), and BHT (to maintain freshness). The ingredients of "1928 Original" Dubble Bubble gum are Sugar, Dextrose, Corn Syrup, Gum Base, High Fructose Corn Syrup, Artificial Flavor, Colour, Corn Starch and BHT. Dubble Bubble gum products are nut-free, gluten-free, peanut- free and kosher. Dubble Bubble twist gummies is a 6 g, bite-size piece of chewing gum containing 20 calories with 0 g of fat, 0 mg of cholesterol, 5 mg of sodium, 5 g of carbohydrates, 0 g of dietary fiber, 4 g of sugar and 0 g of protein.
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While not currently employed in any industrial processes, a method of producing isomaltooligosaccharide syrup using Bacillus stearothermophilus neopullulase has been proposed, taking advantage of neopullulase's ability to catalyze hydrolyisis of branched oligosaccharides' alpha-1-6-glucosidic linkages. While primarily used as a source for dietary fiber, isomaltooligosaccharide syrup is also used as a low-calorie sweetener that can reduce the buildup of dental plaque when present in place of sucrose. This process is simpler than the currently prevalent industrial process which relies upon multiple steps featuring four enzymes (alpha-amylase, pullulanase, beta-amylase, and alpha-D- glucosidase) and only achieves a 40% yield of isomaltooligosaccharides from starch. When immobilized neopullulanase is immersed in a buffered starch solution and incubated, a solution of isomaltooligosaccharides results at slightly over 40% yield.
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United States Department of Agriculture, Agricultural Research Service. National Nutrient Database for Standard Reference Release 27 Basic Report: 16113, Natto Nattō is a source of calcium, magnesium, protein, potassium, vitamins B6, B2, and E. A serving of nattō (100 g) provides 29% of the Daily value (DV) of vitamin K, 22% of the DV for vitamin C, 76% of the DV for manganese, 48% of the DV for iron, and 22% of the DV for dietary fiber.Natto nutritional values Nattō has softer dietary fiber without the high sodium content present in many other soy products, such as miso. Nattō is an extremely rich source of the MK7 variant of vitamin K2, with one study finding mean concentrations of 998μg MK7 per 100g of natto, over 500 times greater concentration than any other food tested.
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In humans, the gut microbiota has the largest numbers of bacteria and the greatest number of species compared to other areas of the body. In humans, the gut flora is established at one to two years after birth, by which time the intestinal epithelium and the intestinal mucosal barrier that it secretes have co-developed in a way that is tolerant to, and even supportive of, the gut flora and that also provides a barrier to pathogenic organisms. The relationship between some gut flora and humans is not merely commensal (a non-harmful coexistence), but rather a mutualistic relationship. Some human gut microorganisms benefit the host by fermenting dietary fiber into short- chain fatty acids (SCFAs), such as acetic acid and butyric acid, which are then absorbed by the host.
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Sago from Metroxylon palms is nearly pure carbohydrate and has very little protein, vitamins, or minerals. of dry sago typically comprises 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10 mg of calcium, 1.2 mg of iron and negligible amounts of fat, carotene, thiamine and ascorbic acid and yields approximately of food energy. Sago palms are typically found in areas unsuited for other forms of agriculture, so sago cultivation is often the most ecologically appropriate form of land-use and the nutritional deficiencies of the food can often be compensated for with other readily available foods. A sago pancake Sago starch can be baked (resulting in a product analogous to bread, pancake, or biscuit) or mixed with boiling water to form a paste.
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It is also believed that rice beer has composed health including the stimulation of the immune system, production of cholesterol levels, and other it is expected to prevent gastrointestinal ailments and expelling worms (Ghosh, 2018). Also, rice beer consisting of dietary fiber nutraceuticals, help in changing the microenvironment of the gut by producing metabolites and help in regulating psychotic illness. Along with this, rice beers are identified to be helpful as they induce the creation of probiotics that can foster microbiomes that help in boosting immunity (Deb, Das, Adak, A., Khan, & Deb, 2020). However, despite the promising features of the rice beer, one major health concern is many of the medicine; plants, and herbs used for making the beer is the lack of scientifically proven documents regarding the epidemiological effects these medicines can have on the human body (Tanti et al.
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In 2019, Europeans consumed 40% of the world total of plant-based meat alternatives out of concern for health, food security, and animal welfare. During 2019, the total retail market for plant-based foods in the U.S. was $4.5 billion, growing at 31% over the previous two years, compared to 4% for the entire retail food market. Growth of plant-based food consumption in the U.S. occurred among flexitarian consumers seeking alternative protein sources to meat, fortification with micronutrients, whole grains, and dietary fiber ingredients, meat flavor and comfort food innovations, and "clean" food product labels. In 2019, the European Union launched a program called "Smart Protein" to reuse large-scale, plant-based residues such as pasta, bread, and yeast byproducts together with whole grains, as new high protein, flavorful substitutes for meat, seafood, and dairy products.
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MREs were sometimes called "Three Lies for the Price of One ... it's not a Meal, it's not Ready, and you can't Eat it." As late as the 2010 deployment to Afghanistan, one veteran in November 2019 characterized MRE (the traditional Thanksgiving meal had been destroyed in an attack, and the standard MRE shipment partially destroyed), as "accursed things." New Orleans Mardi Gras revelers in 2006 dressed in coats made from MRE packaging Their low dietary fiber content could cause constipation in some, so they were also known as "Meals Requiring Enemas", "Meals Refusing to Exit", "Meals Refusing to Excrete", or "Massive Rectal Expulsions". While the myth that the gum found in MREs contains a laxative is false (however, they are sweetened with xylitol, a mild laxative), the crackers in the ration pack do contain a higher than normal vegetable content to facilitate digestion.
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Dietary fiber may act on each phase of ingestion, digestion, absorption and excretion to affect cholesterol metabolism, such as the following: # Caloric energy of foods through a bulking effect # Slowing of gastric emptying time # A glycemic index type of action on absorption # A slowing of bile acid absorption in the ileum so bile acids escape through to the cecum # Altered or increased bile acid metabolism in the cecum # Indirectly by absorbed short-chain fatty acids, especially propionic acid, resulting from fiber fermentation affecting the cholesterol metabolism in the liver. # Binding of bile acids to fiber or bacteria in the cecum with increased fecal loss from the entero-hepatic circulation. An important action of some fibers is to reduce the reabsorption of bile acids in the ileum and hence the amount and type of bile acid and fats reaching the colon. A reduction in the reabsorption of bile acid from the ileum has several direct effects.
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While a bran and wheat germ discarding milling process can help improve white flour's shelf life, it does remove nutrients like some dietary fiber, iron, B vitamins, micronutrients and essential fatty acids. Since 1941, however, fortification of white flour-based foods with some of the nutrients lost in milling, like thiamin, riboflavin, niacin, and iron was mandated by the US government in response to the vast nutrient deficiencies seen in US military recruits at the start of World War II. This fortification led to nearly universal eradication of deficiency diseases in the US, such as pellagra and beriberi (deficiencies of niacin and thiamine, respectively) and white bread continues to contain these added vitamins to this day. Folic acid is another nutrient that some governments have mandated is added to enriched grains like white bread. In the US and Canada, these grains have been fortified with mandatory levels of folic acid since 1998 because of its important role in preventing birth defects.
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While health authorities encourage consumers to eat diets rich in fruit, vegetables, whole grains, legumes, and nuts to improve and maintain health, evidence that such effects result from specific, non-nutrient phytochemicals is limited or absent. For example, systematic reviews and/or meta-analyses indicate weak or no evidence for phytochemicals from plant food consumption having an effect on breast, lung, or bladder cancers. Further, in the United States, regulations exist to limit the language on product labels for how plant food consumption may affect cancers, excluding mention of any phytochemical except for those with established health benefits against cancer, such as dietary fiber, vitamin A, and vitamin C. Phytochemicals, such as polyphenols, have been specifically discouraged from food labeling in Europe and the United States because there is no evidence for a cause-and- effect relationship between dietary polyphenols and inhibition or prevention of any disease. Among carotenoids such as the tomato phytochemical, lycopene, the US Food and Drug Administration found insufficient evidence for its effects on any of several cancer types, resulting in limited language for how products containing lycopene can be described on labels.
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