Questions tagged [fiber]
8 questions
5
votes
2 answers
Why does the carbs / fiber ratio decrease after cooking?
According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4.
When cooked, the ratio changes to 24g / 1.8g = 13.3.
Are these numbers wrong, and if not, why does this ratio change in favor of fiber? Mere…
user18825
4
votes
2 answers
Dietary Fiber with Crunchy Texture
I'm looking for a dietary fiber or a mix of dietary fibers (and other ingredients which act like dietary fibers such as sugar alcohols) with really low (even zero) food calories that I can create a crunchy (as in chips) or crusty (as in bread)…
zetaprime
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2
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Do oat flakes (Spar S-budget) contain gluten?
I am intolerant to gluten (was diagnosed with Hashimoto thyroiditis, my symptoms become much milder when I don't consume gluten). I wish to eat lots of healthy fiber, preferably cheap one, to lower the chances of colon cancer. Do oat müsli by Spar…
Leo
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What is the net (absorbable) carb content of Psyllium Husk?
I want to make ketogenic bread with Psyllium Husk. I am confused from looking online at the nutritional value of psyllium husk.
Some websites reports in the nutritional values that it has only 1.7g of carbohydrates per 100g of product. Other sites…
Fed
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Does cooking break down both fibers in food vegetables and if so is are some cooking methods better for this purpose?
Does cooking break down/soften the fibers in vegetables such as greens(kale, spinach, lettuce) , potatoes and carrots?
Does both the macro-nutrient fiber as well as the visible fibrous parts of vegetables get softened/broken down or is it just one…
James Wilson
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Do potatoes and rice lose significant amount of fiber when overcooked?
I overcooked both brown rice and potatoes today, both boiling. The skin on the potatoes was intact even though I overcooked it but too soft. Does that mean the fiber is significantly reduced in both foods? Does the fiber leech out into the water?
James Wilson
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Reliability of nutritional information readily available on the internet
I've seen this post but I find statistics online which seem to say otherwise. This site says there are 1.6g of fiber in 100g french fries but apparently if I were to boil 100g of potatoes instead then I'd have 1.8g of fiber according to this…
Reine Abstraktion
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0
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Mixing vegetables in a blender (e.g. for soup) - does the percentage of fiber decline?
Imagine you have some food (e.g. 100g of mushrooms) and you mix them to a soup. To what degree the percentage of (insoluble) fiber is affected? I don't mean the question "raw" vs. "cooked", just the fiber-contents of the 100g mushrooms before and…
BNetz
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