Dietary fiber in vegetables cultivated in Chile.

The objective of this study was to determine the soluble, insoluble, and to tal dietary fiber contents in vegetables produced in Chile. The analyses we re conducted in the vegetables in rile same conditions as they are consumed . Thirty-three vegetables obtained from local markets and the Instituto de Investigaciones Agropecuarias (INIA) were studied. Water and fiber contents were determined in 16 raw and 17 cooked (boiled) samples. Moisture range b etween 63.2% and 96.2%. Average (+/-sd) total, soluble and insoluble conten ts, expressed as g% on wet basis were: 3.00+/-1.59, range 0.96 7.3; 0.93+/- 0.50 range 0.30 2.60, and 2.06+/-1.26, range 0.51-5.90 respectively. On dry weight basis total fiber concentration was 30.1+/-12.5, with a proportion of 68.5% and 31.5% of the insoluble and soluble form, respectively. On dry weight basis total fiber concentration was 30.1+/-12.5, with a proportion o f 68.5% and 31.5% of the insoluble and soluble form, respectively. Dietary fiber supply ranged between 1.0 to 10.7 g in the large serving sizes. The ratios insoluble fiber/crude fiber and total dietary fiber/crude fiber did not present constant results. Values ranged between 1.1 and 4.5 (mean 2 .2+/-1.0) in the former, and from 1.4 to 6.5 (mean 3.2+/-1.5) in the latter . We conclude that both soluble and insoluble fiber vary widely among vegetab les produced in Chile. This study provides information on the fiber composi tion of vegetables. Such information may help to choose them according to t hese variables in order to be used in the prevention or treatment of select ed pathologies.