WATER‐HOLDING CAPACITY OF VARIOUS SOURCES OF PLANT FIBER

Abstract

ABSTRACT Published values on the water‐holding capacities of various food sources of plant fiber were found to be incorrect. The proper calculation for estimating the water‐holding capacity is shown. Corrected values for the water‐holding capacity of these foods suggest that on a fresh weight basis, or as consumed, wheat bran is far superior to fruits and vegetables in holding water.