Questions tagged [fiber]
The fiber tag has no usage guidance.
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
user18825
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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 ...
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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 ...
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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 ...
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