文章基本信息

标题：Impact of the Soluble and Insoluble Fibers on the Human's Health
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作者：Steluta Radu ; Mihaela Constandache ; Anca - Cristina Stanciu 等
期刊名称：Ovidius University Annals: Economic Sciences Series
电子版ISSN：2393-3127
出版年度：2020
卷号：20
期号：2
页码：474-483
语种：English
出版社：Ovidius University Press
摘要：The scientific research show that some of the dietary fiber has a structural role in its plant sources, being insoluble in water. These are cellulose, hemicelluloses and lignin, and are found especially in green bean peas. Another part of the food fiber has a repairing role and are soluble in water (Mogoș, V.T., 1999, p.106). In this experiment we monitored the fiber and minerals from vegetables. From the analysis performed on 12 vegetables (potatoes, cauliflower, broccoli, cabbage, tomatoes, cucumbers, red peppers, peppers, celery, parsley, peas, green beans) it was quoted that Na varies between 2 mg / 100g for peppers red up to 130 mg / 100g for celery, K ranges from 170 mg / 100g for cucumber to 900 mg/100g for parsnip. Like Mg, which are essential for good bone and heart health, they have significant limits of 300 mg/100g for parsnip and 70-75 mg/100g for cabbage and broccoli.
关键词：fiber;mineral;vegetables;digestibility