Undigested carbohydrates including hemi-cellulose, pectic substances, gums and other carbohydrates including cellulose and lignin. Roughage.
Fiber has been classified into two general categories: dietary fiber and functional fiber. Dietary fibers are non-digestible polysaccharides, as well as lignin, that are intrinsically present as intact fibers in plants. Functional fibers are also non-digestible by human enzymes, but can be found in the diet through means other than natural whole foods.
Non-digestible substances found in plant foods such as fruits, vegetables, and grains. A diet high in fiber helps maintain proper bowel function and prevents intestinal disorders ranging from constipation to irritable bowel syndrome. Certain types of fiber may also reduce the risk for cardiovascular disease, cancer, and diabetes. High-fiber foods include fruits and vegetables (especially with edible skins on), nuts, dried beans, and whole-grain breads and cereals. Although fiber itself provides no nutrients, the foods that contain it are rich in valuable vitamins and minerals.
The part of food that cannot be digested and absorbed to produce energy. Dietary fiber falls into four groups: cellulose, hemicelluloses, lignins, and pectins. Highly refined foods, such as sucrose, contain no dietary fiber. Foods with a high fiber content include whole-meal cereals and flour, root vegetables, nuts, and fruit Dietary fiber is considered by some to be helpful in the prevention of many of the diseases of Western civilization, such as diverticulosis, constipation, appendicitis, obesity, and diabetes mellitus. Communities consuming high-fiber diets very rarely have any of these diseases.
The components of food that resist chemical digestion, including cellulose, hemicellulose, lignin, gums, mucilages, and pectin. Dietary fibers are classified according to their solubility in water.