Questions tagged [fiber]

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5
votes
2answers
247 views

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 ...
4
votes
2answers
199 views

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 ...
1
vote
2answers
73 views

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 ...
0
votes
1answer
306 views

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 ...
0
votes
1answer
78 views

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 ...
0
votes
2answers
1k views

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 ...