Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Processed Vegetables

摘要: The content in NDF, ADF, cellulose, hemicellulose, and lignin of 22 raw 19 cooked vegetables (14 boiled, 5 fried) widely consumed among the Spanish population was determined according to method Van Soest. Cooking generally increases ADF cellulose on a dry weight basis. Normal size servings were prepared their hemicellulose contents calculated. We observed that, with common use, total amount 15–20 g/day these fiber components can be obtained; current knowledge this implies beneficial physiological effects for broad human pathology.