Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Spanish Vegetables

Abstract

ABSTRACT The content in NDF, ADF, cellulose, hemicellulose, and lignin of 22 raw and 19 cooked vegetables (14 boiled, and 5 fried) widely consumed among the Spanish population was determined according to the method of Van Soest. Cooking generally increases the NDF, ADF and cellulose content on a dry weight basis. Normal size servings of the vegetables were prepared and their NDF, cellulose, hemicellulose and lignin contents calculated. We observed that, with vegetables of common use, a total amount of 15–20 g/day of these fiber components can be obtained; according to current knowledge this implies beneficial physiological effects for a broad human pathology.