Content and composition of dietary fibre in some fresh and cooked Norwegian vegetables

Abstract The contents of dietary fibre in some fresh and cooked vegetables have been determined by two different methods and by a combination of the two. 1. (1) Cooking had little effect on the content and composition of dietary fibre. 2. (2) The dietary fibre content differed by a factor of 1·1 to 1·4 from method to method, depending upon the sample. 3. (3) The content and composition of total neutral non-starch polysaccharides seemed to be about the same for the two methods.