Questions tagged [fiber]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
0 votes
0 answers

How to process too fibrous chicory?

I recently bought a large jar of sautéed chicory (about 1.2 kilo), and upon eating the first serving I noticed that the long stems are extremely fibrous and difficult to chew, to the point that even a ...
L.Dutch's user avatar
  • 1,358
0 votes
1 answer

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 ...
tryst with freedom's user avatar
1 vote
1 answer

What is the net (absorbable) carb content of Psyllium Husk? [closed]

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 ...
Fed's user avatar
  • 119
2 votes
2 answers

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 ...
Leo's user avatar
  • 123
0 votes
1 answer

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 ...
BNetz's user avatar
  • 101
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 ...
user avatar
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 ...
zetaprime's user avatar
  • 4,276
1 vote
2 answers

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 ...
James Wilson's user avatar
  • 3,805
0 votes
1 answer

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 ...
James Wilson's user avatar
  • 3,805